The chocolate buns are filled with healthy grains and delicious dark chocolate – if you heat them up a little they become even better. The recipe is actually pretty easy to follow. However, it does require a bit of preparation. These buns are based on a sourdough, which gives the bread a great dense and chewy texture with a crisp crust. We have a basic recipe for a sourdough which is the one we always uses – find it on our blog.
Danish Chocolate Rye Buns
20-22 pcs.
Preparation time: 30 minutes
Total time: 1.5 days (excluding sourdough)
Ingredients:
400 g (14 oz) Sourdough (find recipe here)
4 dl (1 3/4 cups) cold water
150 g (5 oz) chopped/cracked rye grains
100 g (3.5 oz) sunflower seeds
100 g (3.5 oz) pumpkin seeds
1/4 tbsp salt
1 tbsp malt syrup, (may be omitted)
100 g (3.5 oz) all-purpose flour
250 g (9 oz) rye flour
2 tbsp cocoa powder
200 g (7 oz) chopped dark chocolate (70%) / chocolate chips
100 g (3.5 oz) almonds
Instructions:
Before start:
Before you can start this recipe; make sure you have a good sour dough. You can follow our recipe we have here on this blog.
Day 1
1. In a bowl; mix the cold water with chopped rye grains, sunflower- and pumpkin seeds. Cover the bowl with a lid or a dish towel; Leave the bowl on the kitchen table for about 12-24 hours.
Day 2
2. Drain the soaked seeds/grains.
3. Mix the soaked seeds/grains with the sourdough, salt, malt syrup (may be omitted), all-purpose flour, rye flour and cocoa powder. Mix all the ingredients into a nice dough.
4. When all the ingredients, in step 3, are mix well together; add the chopped dark chocolate / chocolate chips. Mix again. The dough should be firm but still sticky.
5. Form 20-22 buns out of the dough and place them on a parchment-paper covered oven tray.
6. You can decorate the buns with chopped almonds. However, this can be skipped.
7. Cover the buns with a clean dish towel and let them raise someplace warm for about 1 hour.
8. Bake the buns at 180C (360F) for about 20-25 minutes.
These sound wonderful! Thanks for sharing :)
Happy you like them! :-)
I can’t wait to make these! Thank you for the recipe! One small question: I don’t have a kitchen scale – I measure in cups – more or less how many cups of sourdough would be needed? Thank you so much and congrats on your wonderful site.
Hi Rosana. Thanks for your nice words. Unfortunately, I don’t have the measurement of sour dough in cups. I’ll measure it the next time I make it. However, I’ll recommend you to get a cheap kitchen scale. It’s a really good tool to have in the kitchen.
Dear many thanks for the recipes. However kindly advise if I can use flakes instead of cracked rhy seed or wheat seed in my soaking day one preparation. If I use flakes do I have go through asking process?
Many thanks again. Kisses
Hi Ashley. Thank for you question. Actually, I’m not sure if you can use rye flakes or wheat seeds. However, I think you will get the best result with rye flakes. Is it difficult to find cracked flakes in the states?
Wow, these look amazing! I had some similar at lagkagehuset and felt I need to make them! One quick question, can they be frozen? And if so should I do it before or after baking them in the oven?
Yes they can be frozen after the have been baked. If the become a little dry you can toast them a little bit.