Whole soaked grain bread, recipes?

I made some no knead bread a few weeks ago.
I ran out of my nice unbleached high gluten wheat flour , and didn't want to use crappy all purpose to make up for the rest.
Instead, I used dry oats to make up the rest of it, and crossed my fingers.
It rose fine, but was , surprisingly, too wet!
I relented and used the all purpose flour , working it into the wet slack dough until it became shapeable.
I put the dough balls into the pans and crossed my fingers...

I got good oven spring and a very fine crumb.
It wasn't airy but it was also not by any means a brick .
It was good, worth doing again but the process of getting to it was way too haphazard.

I remembered reading a members post that referred to regularly making  bread from soaked whole grains, blended , but I can't find the information.

Jan White has a post in this thread Blending-wet-soaked-wheat-berries
that is very useful.

I'm gonna try this:

(375 grams) quick oats
(25 grams )wheat gluten
(8 grams) table salt
(1gram) instant or other active dry yeast
(300 grams) water
I will mix and cover, and leave it rise.
No blending, it didn't seem to need it last time.
After the rise, I will track how much water or wheat gluten I add to achieve a shapeable dough.
Then we will see what happens in the oven.

I'm hoping for a loaf that is basically oats with a little seitan.

I won't say I do it regularly, but one time I simmered some whole grains until they were tender, then pureed them in a blender. It worked as a batter-bread, but would have been too wet to knead.

William, you want to add whole grains because otherwise you would have to use nasty all-purpose flour, did I get this correct?

I am not sure if soaking/cooking and then blending would be enough to get a dough that lends itself to kneading.
I guess you would have to add some flour to hold it all together.

There are many recipes for German bread where soaked grains are an ingredient but not the only one.
And there are breads like pumpernickel (the real one, not what is called pumpernickel in the US) that are made entirely out of coarsely ground rye berries.
If you have a mill to grind your grains this would make it easier to get some sort of dough. Even if it is too sticky to knead you would be able to put it into a loaf pan.

If you're open to a quick bread, check out powerhungry.com. I'm pretty sure she's got an oat bread. I made her...I think it was a millet oat bread and liked it.

We I tried the recipe above, it was very dry.
But I left it overnight then added 115 grams of water.
I'm letting the yeast work on that.

In the meanwhile I tried something else:
-1000 grams of unbleached high gluten wheat flour.
-1000 grams of rolled oats.
-1400 grams water.
-2 table spoons salt.
-2 teaspoons yeast.

The water and wheat were each roughly 6 cups in volume
The oats were roughly twice the volume of the wheat flour.