Danish Rugbrod Rolls

• 2 1/16 tablespoons fresh yeast
• 1 1/4 cups water lukewarm
• 1 1/4 cups seeds crushed rye
• 6 3/4 tablespoons sunflower seeds
• 1 bottle beer Danish amber, 2.5% alcohol
• 1 1/4 cups yogurt
• 1 teaspoon salt
• 5 7/8 cups rye flour
• 1 5/8 cups all-purpose flour
• oats for decoration

1. In a bowl combine the yeast and warm water, stir to dissolve the yeast.
2. Add the rye seeds and let stand for 6 hours.
3. Add sunflower seeds, beer, yogurt, salt, and flours, and knead in the food processor for 10 minutes.
4. Let the dough rest, covered with a cloth for at least 40 minutes.
5. Refrigerate overnight.
6. The next day, preheat the oven to 180 degrees Celsius.
7. Make 12 balls of dough, roll them in your hands to get a slightly more elongated shape then roll them in the oats.
8. Arrange rolls on a baking sheet lined with parchment paper.
9. Bake for 30 minutes.

fresh yeast, water, rye, sunflower seeds, amber, yogurt, salt, rye flour, flour, oats

Taken from www.yummly.com/recipe/Danish-Rugbrod-Rolls-782474 (may not work)