Servings: 1 one pound loaf

3 c all purpose flour (or 2 1/4c all purpose flour and 3/4 c wheat/rye flour) 3 c all purpose flour (or 2 ¼c all purpose flour and ¾ c wheat/rye flour)
1/2 c steel cut oats ½ c steel cut oats
1/4 c flax meal, toasted (optional toasting) ¼ c flax meal, toasted (optional toasting)
1 tsp salt 1 tsp salt
1/4 tsp dry active yeast ¼ tsp dry active yeast
3 c warm water 3 c warm water

Mix all together in a large bowl. It will be sticky and "shaggy" or kind of stringy.
Cover with foil/lid/plastic wrap and let sit at least 8 hours, away from any draft. (I usually let it sit closer to 24 hrs in the pantry.)
Next day: Wet hands and punch dough down one time.
Grease a loaf pan.
Turn dough into the loaf pan.
Let rise 1 hour or until doubled in size.
Bake at 500° F for 30 min and then at 450° F for 15 min. (Sometimes, I do 10 min in the pan and 5+ min out of the pan on the oven rack for a crispy outside.)
Let cool completely before slicing. (This is by far the hardest part!)

This is also delicious with toasted oatmeal in place of the flax meal or with sunflower kernels mixed in.  This is also delicious with toasted oatmeal in place of the flax meal or with sunflower kernels mixed in.