Something out of Nothing V: Bottom of the Bag Yuft' Bread (And a Word About Cheese Sandwiches)

A few years ago I learned that one unit of rye and two of oats (by weight, I imagine) was called yuft'  in 17th century Russia.  Ever since I have been thinking of possible uses for yuft'.  Yuft' granola is a strong front-runner, as is yuft'meal porridge.  This year, while taking inventory for my pre-peysekh bottom-of-the-bag bread I found I had close to three pounds of yuft' and seized the moment to make this bread.
Have a shufty as well at Bottom of the Bag Bread,  Bottom of the Bag Pancakes, Bottom of the Bag Muffins and Bottom of the Bag Cookies from previous years, and Lindy’s Something out of Nothing roundup.

This bread is milkhik and requires some sufficiently terrifying identification as such. 

Something out of Nothing V: Bottom of the Bag Yuft' Bread

1 1/2 cups water
5 packages dry yeast
1 1/2 cups cooked oatmeal porridge
4 tablespoons salt (this seems like a lot of salt, but really, it needed even a little bit more)
8 ounces coconut oil, melted
8 ounces molasses
about 12 ounces kefir
2 cups yogurt
1 pound 9 ounces all-purpose flour
1 pound light rye flour
1 pound 6 1/2 ounces rolled oats
9 ounces whole wheat pastry flour

2 cups cooked kamut berries (3/4 cup kamut cooked in lavishly salted water for an hour)

An egg for egg wash
White and black sesame seeds
Coarse sea salt

Dissolve the yeast in 1 1/2 cups water.  When it becomes foamy add the porridge, salt, and other liquid ingredients,  and stir to blend well.  knead in the flours and oats.  If you are using a mixer, this will need to be done in two batches.  The dough will be heavy and sticky.  Knead well for about twenty minutes and knead in the kamut berries.

Allow the dough to rise two hours .  Punch down and leave to rise overnight in the refrigerator.  Form the cold dough into six loaves and proof for about an hour and a half.

Heat the oven to 375.

Brush the loaves with two coats of egg wash and sprinkle with sesame seeds and salt.  Place the loaves in the oven and lower heat to 350.  Bake for forty-five minutes or until they are well-browned and sound hollow when tapped on the bottom.

This made densely-textured bread that sliced up beautifully and was admirably suited to grilled-cheese sandwiches.

Since I have gone and brought up the subject of grilled cheese sandwiches, you must allow me to beg your indulgence on one small matter.  You will think that this is extra work and a bit of a bother, and you are right, but please pay heed.  If you are planning to add a slice of tomato, or some thin shavings of onion, or anything of that sort to your sandwiches, you must first grill the vegetables so that they are sizzling hot and only then assemble the sandwiches.  A sandwich with a slice of cold, raw tomato will never get completely hot and melty all the way through, and it is this that makes life worth living.