Whole Wheat Rosemary Oat Boule

Steps

1. In a small bowl, cover the oats with one third of the water and let them soak for 10 minutes.
2. In a large bowl, whisk together the whole wheat flour, bread flour, instant yeast, salt and rosemary to make the dry mix.
3. In a measuring cup, stir the honey and olive oil into the remaining two thirds of the water.
4. Add the soaked oats and the honey-oil water to the dry mix and stir into a shaggy dough; rest 15 minutes so the bran softens. This is about 75% hydration and 2% salt.
5. Knead the dough on a clean counter with lightly wet hands for 8 to 10 minutes, until smooth and slightly tacky.
6. Place the dough in a clean bowl, cover, and let rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size.
7. Shape into a tight round boule and set it seam-side down on a sheet of parchment. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and it springs back slowly when poked.
8. While the loaf proofs, put a covered Dutch oven in the oven and preheat to 450°F (230°C) for 30 minutes.
9. Brush the loaf with half of the beaten egg and score the top about 1/2 inch deep.
10. Lift the loaf by the parchment into the hot Dutch oven, cover and bake 25 minutes.
11. Uncover, brush with the remaining half of the beaten egg, reduce the oven to 425°F (220°C) and bake 15 to 20 minutes more, until deep golden and glossy and the center reads 190–210°F (88–99°C).
12. Cool the boule on a rack for at least 1 hour before slicing into 12 slices.