And make sure you make them now, because in winter there is nothing better than fresh warm bread out of the hot oven.. Winter time equals baking time, right?
600 ml warm water
2 tbsp vegetable oil
200 ml / 1 cup instant oats
600 ml / 3 cup rye flour
200 ml / 1 cup wholegrain flour
2 tsp salt
1 tbsp dry yeast
Add the ingredients in this order and mix them. Add wholegrain flour until the dough doesn't stick to your fingers anymore (but it still should be soft!). Now you can (if you have time!) let the dough rise, or you already form your little rolls and put them aside then. Make sure that you have enough flour on your hands so the dough doesn't stick to your fingers! You can choose the size of the rolls but I prefer making small ones because they rise faster and you can be sure the inside doesn't stay raw when baking them.
Now let the little ones rise in a warm place underneath a dry cloth - this will take about half an hour. Preheat the oven to 180°C. The baking itself will take about another half an hour. You can use a toothpick to see if the inside is still raw (just stick it inside a roll and pull it out and see if dough sticks to the stick!). Enjoy them preferably warm with margarine and a nice salad or (as I did) my lovely green Zucchini / Courgette Soup!