Hi Nora, I would recommend adding a short (20 minute) pause between mixing the ingredients and kneading the dough. This pause will allow the oatmeal and flour to hydrate more fully and should make the kneading process easier and more productive. If you're mixing with a stand mixer, simply mix on the lowest speed for about 3 minutes, stopping once to scrape down the sides of the bowl. Cover the bowl and let the dough sit for 20 minutes, and then knead on speed 2 for about 4 minutes. The same process can be followed when kneading by hand, but be sure that all the ingredients are fully mixed and moistened before covering the bowl and letting the dough rest. 

• Reply