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.
Have adored these rolls for years and always make my husband stop in the airport for them. Do you think it’s possible to cheat and alter the amo rye bread mix sold in stores to make these?
Yes I am quite sure that you can do that. Basically, they are just small rye bread buns with chocolate.