What you need:
10 g yeast
20 g salt
5 dl luke warm water
400 g wheat flour
100 g rye flour
100 g oatmeal
A metal baking sheet ( comes with your pizza stone or just use your oven plates )
Pour all ingredients in your Kitchenaid machine with a dough hook attached.
Give the mixture a 1 min. mix at low speed
Put the machine at max speed and let knead for 20-25 min! - until the dough gets nice and sticky.
Set aside with a lid on at room temperature for 2-3 hours until tripple the size.
Bake the bread or store the dough in the fridge until next day
Heat up you oven to 240 C°)
In case you have stored the dough in the fridge let acclimatise at room temperature for one hour
Pour out the dough on the metal baking sheet, drizzled with flour, very gentle to not knock out all the fine small air bubbles created inside the dough.
Important is to possibly pour/keep the dough in a not too flattened position, so be quick
Drizzle with flour
Bake for 40 min. Crust should get a nice dark brown surface
It a good idea to have a bowl with steaming hot water under the bread while baking to add moist.