These rye buns with chocolate pieces are both healthy and very delicious at the same time. We personally love them as a little snack in-between two meals or as a healthy dessert for our lunch. In Denmark these buns are similar to the Chokorug which are sold at the very famous Lagkagehuset. Lagkagehuset is a Danish chain of bakeries which are selling traditional and modern bread and cakes. If you come to Denmark at some point you should definitely pay them a visit.
See also: Recipe for EASY healthy Nordic rye bread
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 use - find it on our blog.
Ingredients
- 400 g sourdough (find recipe on NordicFoodLiving.com)
- 4 dl cold water
- 150 g chopped/cracked rye grains
- 100 g sunflower seeds
- 100 g pumpkin seeds
- 100 g all-purpose flour
- 1/4 tbsp salt
- 1 tbsp malt syrup (may be omitted)
- 2 tbsp cocoa powder
- 250 g rye flour
- 200 g dark chocolate (70%) (or chocolate chips)
- 100 g almonds (for topping)
Instructions
Before start
- Before you can start this recipe; make sure you have a good sour dough. You can follow my recipe I have here on NordicFoodLiving.com.
Day 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
- Drain the soaked seeds/grains.
- 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.
- When all the ingredients, in step 3, are mixed well together; add the chopped dark chocolate / chocolate chips. Mix again. The dough should be firm but still sticky.
- Make 20-22 buns out of the dough and place them on a parchment-paper covered oven tray.
- You can decorate the buns with chopped almonds. However, this can be skipped.
- Cover the buns with a clean dish towel and let them raise someplace warm for about 1 hour.
- Bake the buns at 180 C (360 F) for about 20-25 minutes.
Notes
Maikki // Maikin mokomin
These sound wonderful! Thanks for sharing :)
Louise Dam
Happy you like them! :-)
Rosana
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.
Kim Nielsen
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.
Ashley
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
Kim Nielsen
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?
Emilia
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?
Kim Nielsen
Yes they can be frozen after the have been baked. If the become a little dry you can toast them a little bit.
Alicia
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?
Kim Nielsen
Yes I am quite sure that you can do that. Basically, they are just small rye bread buns with chocolate.