For the wholemeal bagels, first melt the yeast and sugar in the lukewarm milk. Add oil and egg yolks to the milk mixture and mix well. Then pour the mixture to the flour, add salt and knead everything together well until a smooth dough is formed. Cover with a harness and let rise for 20 minutes.
When the dough has reached two times its volume, press it together, remove it from the baking bowl and divide it into equal pieces.
Boil a large saucepan of salted water and preheat the oven to 200 degrees medium heat. Roll the dough pieces into a ball, then poke a hole in the center with a finger and form a ring. Poach the rings in the simmering water for one minute on each side. Remove with a slotted spoon, place on a baking sheet, brush with egg white, and sprinkle with your choice of oatmeal, other grains, or groats, for example. Bake for 20 minutes, until the wholemeal bagels are lightly colored.