A tender, whole grain bread that is perfect for sandwiches.
Bring two cups of water to a boil. Stir in oats and salt, and cook just until it starts to thicken. Remove from heat and allow to cool (it will kill the yeast if added when it's hot).
Once the oatmeal mixture has cooled to room temperature, add the remaining 1 1/3 cups of water to the bowl of a mixer, and sprinkle the 1/2 tsp yeast over the surface. While the yeast dissolves, measure out your flour.
Add flour and oatmeal mixture to the bowl of your mixer, and turn it to low. Once the flour is mostly stirred in, turn the mixer on to medium/high, and let it mix until dough forms a rough ball (a minute or so). Remove dough hook, and cover the bowl with a clean plate or plastic wrap and set aside for 12 to 18 hours (at room temperature).
When the dough looks like it has doubled (the surface will be flat and bubbly), lay out a large towel and flour it generously. Flour the surface of the dough (it will be sticky), and scrape it onto the floured towel. Deflate dough by folding edges up and towards the middle of the ball, moving in a circular motion around the ball. Pick up your dough, continue tucking the edges under, forming a smooth round shape. Add more flour to the surface of the towel, as well as a sprinkling of dry oats, and put your ball of dough down on it, seam down. Sprinkle the top of the ball with more flour, and flip the four corners of the towel over the dough so it's completely wrapped, but loosely. Let dough sit for an hour and forty minutes. When the timer goes, put your dutch oven (with lid) in the oven, and preheat to 425 degrees.
When the oven is hot, carefully remove the dutch oven and take off the lid. Unwrap your dough, slide a hand under it, and carefully flip it into the (ungreased!) dutch oven. The bottom seam of your dough will become the beautiful crack in the top of the loaf - no cutting necessary! If the dough isn't centered in your pot, just give it a shake until it is. Put the lid back on the dutch oven, and return to the oven.
Bake bread, covered, for 40 minutes. After 40 minutes, remove the lid, and bake for another 12 minutes. Remove pot from the oven, flip bread onto a cooling rack, and let cool. Listen to the loaf crackle and "sing" as it cools.
Try not to eat it all in one sitting!
I like a combination of sprouted spelt (sub any finely milled hard whole wheat) and unbleached flour. I tend to do a little more than half of the spelt (about 400 - 450 grams). You can bump it up to 100% whole wheat, and it will still be delicious. Play with it to see what you prefer.