Danish Rugbrod Rolls

Ingredients:
- 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

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