1. Combine yeast, honey, and oil in 500ml (2 cups) of lukewarm water in a large mixing bowl. Let the mixture sit for 5 minutes, allowing the yeast to activate.

2. In a separate bowl, whisk together 250g (8.8 oz) of oat flour, 100g (3.5 oz) of oat groats, 20g (0.7 oz) of fiber husk, and 10g (0.4 oz) of sea salt.

3. Add 200g (7 oz) of grated carrots to the dry ingredients and mix well.

4. Gradually pour the wet ingredients into the dry ingredients and mix until a sticky dough forms.

5. Knead the dough for 5-7 minutes, until it becomes smooth and elastic.

6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 45 minutes, or until doubled in size.

7. Preheat the oven to 220°C (425°F). Punch down the dough and shape into balls. Place them on a baking sheet lined with parchment paper, leaving about 2.5 cm (1 inch) of space between each ball.

8. Brush the tops with water and sprinkle with some oat groats. Cover with a clean towel and let rise for another 45 minutes, or until doubled in size.

9. Bake for 12-15 minutes, or until golden brown.