Danish Rugbrod Rolls

Name: 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

10 ingredients

9 steps

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

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.