For best results use a scale to measure out your ingredients. It is shocking how inaccurate our measuring cups can be. It is also very difficult to convert from grams to cups/tablespoons/etc. when you are dealing with many different types of ingredients. A cup of flour is not the same as a cup of oats. If you don't have a kitchen scale, you might have to adjust the amount of water you add (more or less depending on how your dough looks). You want everything to be hydrated but the dough should not be wet.
*I bought a five grain mix (rolled oats, barley, rolled wheat, rolled rye and hulled sesame seeds) from Grain Place Foods that I had been using for breakfast cereal. It added great flavor to the bread.
**Bakers frequently reference what is called the windowpane test. If you google this you will find some helpful images that will demonstrate how to do this. I don't put a lot of stock in this test. I have made breads that fail the windowpane test and turn out great.
***if you want an extra crispy crust, or you are baking a boule or batard, preheat your oven with a pizza stone or baking stone. Right before you put your loaf into the oven, place a tray in the top part of your oven and pour 1 cup of hot water into the tray. Close door immediately. I've tried tossing ice cubes onto my oven floor to create steam, but the baking tray method works a lot better and isn't as messy! Working quickly, turn your risen boule or batard gently out onto a floured peel and use a lame (or VERY sharp knife) to score the top. Slide the bread into the oven onto the preheated stone. Turn the oven temperature down to 350F.