Brown sugar and oats are a sweet and comforting pair. Their combination here makes a fantastic breakfast bread, especially when smeared generously with homemade jam.

1. In a large bowl, combine water, steel-cut oats, raisins, 1 tablespoon salt, and butter. Stir together, then let stand 30–45 minutes, until oats have softened. Set aside.

2. In another large bowl, combine milk, brown sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.

3. Add whole wheat flour and oat mixture; and stir to combine. Add enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.

4. Line a baking sheet with parchment, and sprinkle with cornmeal. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into oblong loaves. Place onto prepared pan, seam-side down. Dust with flour, cover loosely with plastic wrap, and set aside to proof for 30 minutes. Preheat oven to 375°F.

5. Whisk egg with a pinch of salt and brush across the surface of risen loaves. Sprinkle liberally with rolled oats, and using a serrated knife, cut decorative slash marks into the surface of the dough, about ½″ deep. Place a pan of cold water at the bottom of the oven to create steam, and bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack before serving.