Toasted Oat Maple Braid

Steps

1. Toast about three-quarters of the oats (the dough portion) in a dry skillet over medium heat, stirring, for 4 to 5 minutes until fragrant and lightly golden. Set the remaining oats aside for the topping.
2. Pour the hot milk over the toasted oats in a large bowl, stir in the maple syrup and melted butter, and let the porridge soak for about 20 minutes until just warm, below 110°F (43°C).
3. Crack one egg into the oat mixture and add the lukewarm water; whisk to combine. Beat the second egg in a small bowl, cover, and refrigerate it for the wash.
4. Add the all-purpose flour, instant yeast and salt to the oat mixture and stir into a shaggy dough. This is about 64% hydration and 2% salt, counting the water in the milk.
5. Knead on a lightly floured surface for 8 to 10 minutes until smooth, soft and slightly tacky.
6. Place the dough in a lightly greased bowl, cover, and let it rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
7. Line a baking sheet with parchment. Divide the dough into 3 equal pieces and roll each into a rope about 16 inches long.
8. Pinch the three ropes together at one end, braid them snugly, and pinch and tuck both ends under. Set the braid on the baking sheet.
9. Cover loosely and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 350°F (175°C).
10. Brush the braid all over with the beaten egg, then sprinkle with the reserved topping oats.
11. Bake for 28 to 32 minutes, until deep golden and glossy and the center reads 190°F (88°C) on a thermometer. Tent with foil after 20 minutes if it browns too fast.
12. Cool the loaf on a rack for at least 1 hour before cutting into 12 slices.