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1
Mix the rye, water and sourdough starter.
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2
Cover and let sit for about 20 hours at room temperature.
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3
After the 20 hours, lightly toast the oats in a dry frying pan.
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4
Be careful not to burn.
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5
Set aside in a small bowl for now.
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6
Except the oats, mix the remaining ingredients into the rye sourdough mixture.
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7
Mix until the dough comes together then remove to a floured surface to knead.
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8
Knead for at least 15-17 minutes.
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9
The dough should.
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10
Be smooth and elastic.
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11
Fold and knead in the oats in batches.
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12
After all oats have been incorporated, knead for 1 more minute.
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13
Form into a ball, cover with plastic wrap and let rise for 3 hours.
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14
After 3 hours it should be noticeably bigger in size.
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15
Remove dough to a floured surface and divide into 8 equal pieces.
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16
Form each piece into round roll.
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17
Dust each roll with rye flour and cover in a baking cloth or tea towel to rise for 1 more hour.
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18
Meanwhile, preheat the oven to 230C/450F.
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19
Place a shallow pan on the bottom rack while preheating (you'll add boiling water to this later to create steam).
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20
After 1 hour of rising, arrange the rolls on a baking sheet with the creases at the bottom.
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21
Pour some boiling water into the shallow pan in the oven to create steam, the immediately put in the rolls.
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22
Bake for 20 minutes, removing the steam pan after 10 minutes.
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23
Let cool on a rack.
