Spread oatmeal on a baking tray and toast them in the upper part of the oven in 480ºF / 250ºC until lightly browned. Let the oatmeal cool and mix to a coarse flour.

Mix all ingredients except salt in a dough mixer until the dough is elastic. Use windowpane test. Add the salt the last minutes. If you prefer to knead by hand you can use a stretch and fold technique. You will find a link in the recipe notes. There's also a link to a video in the blog post.

Let the dough ferment for 4 -5 hours in room temperature.

Lightly flour your work surface and dump out the dough. Divide it into two halves with your bench knife. Form each piece of dough to a Batard. Follow the link in the recipe notes for an in-depth description.

Place the loafs in lightly floured (rice flour) lined bannetons. you can also add some extra oatmeal or other grain of your liking.

Let the loaves rise for about 120-180 minutes. Press gently with a finger against the dough. If the hole disappears completely when you remove your finger, the dough is under-proofed. If the hole springs back halfway, the dough is ready.

Preheat your oven to 480ºF / 250ºC with two oven plates. One to bake the bread on and one just below.

Score each loaf along the side and place them in the oven. Pour some water on the plate below and bake each loaf in 30-40minutes. Lower the heat to 420ºF / 220ºC after 15-20 minutes.

Let the bread cool on wire racks.