1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
2 cups whole wheat flour
2 tbsp vital wheat gluten
1/3 cup of honey
1/3 cup of vegetable oil
1 tsp sugar
1 tsp salt
1/4 cup wheat germ
2 tbsp cornmeal
1 1/4 cups bread flour, divided
2 cups of boiling water
1/2 cup of rolled oats
Fill a glass mixing bowl with warm water and pat dry. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes.
Lightly spoon whole wheat flour into dry measuring cups; level with a knife. Add whole wheat flour, vital wheat gluten, honey, oil and salt to yeast mixture, stirring well to combine. Cover and let stand at room temperature 1 hour to create a sponge. You can also prepare the sponge in advance and let it sit covered at room temperature overnight.
In a medium saucepan, boil two cups of water, cover and set aside. Add wheat germ and cornmeal to sponge. Lightly spoon bread flour into dry measuring cups; level with a knife. Add 1 cup flour to sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Set a kitchen timer for about 8 minutes and knead until smooth and elastic; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in the oven for 1-2 hours or until doubled in size. Fill a large skillet with the boiling water and place it on the bottom rack of the oven. Place the dough on the middle rack and let rise. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down. Cover and let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with the short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.
Remove the dough from the oven and preheat the oven to 375°. At this time, you can leave the dough covered on the counter until the oven is ready.
Uncover dough; brush with egg wash and sprinkle the top with rolled oats. Bake at 375° for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.