Measure your flour by weight if possible and place in a large bowl. Add grains, salt, yeast and whisk.
Add water, lager, honey, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for at least 8 hours or up to 18 hours.
Lay 18 by 12-inch sheet of parchment paper on counter and spray with oil spray. Transfer dough to lightly floured counter and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam side down, to center of parchment and spray surface of dough with oil spray. Sprinkle the bottom of the dutch oven with the cornmeal to help prevent the bottom from burning.Pick up dough by lifting parchment overhang and lower into the dutch oven (let any excess parchment hang over pot edge). Cover loosely with plastic and let rise at room temperature until the dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
Adjust oven rack to middle position. Remove plastic from dutch oven. Lightly flour top of the dough and, using a bread lame or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of the dough. Cover pot and place in oven. Heat oven to 425 degrees. Bake bread for 30 minutes.
Remove lid and continue to bake until loaf is deep brown and registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and let cool completely, about 2 hours.
Notes
In step 3, start the 30-minute timer as soon as you put the bread in the cold oven.