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
Preparation time: 30 minutes
Total time: 1.5 days (excluding sourdough)
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
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.
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.
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.