Soft, chocolatey rye buns inspired by Danish chokorug, made with healthy nuts and seeds, naturally sweetened with dates, and perfect for an afternoon snack.
Ingredients:
servings
- Dry ingredients:
- 300 g (2 ½ cups) wholegrain rye flour
- 30 g (⅓ cup) unsweetened cocoa powder
- 7 g (1 packet) instant yeast
- 1 tsp salt
- Wet ingredients:
- 250 ml (1 cup) lukewarm water
- Medjool dates, pitted *(blend or mash into the water for sweetness)*
- Mix-ins (optional):
- 40 g (⅓ cup) chopped dark chocolate, **70–90% cocoa** *(I used 90%)*
- 30 g (¼ cup) sunflower seeds
- 30 g (¼ cup) pumpkin seeds
- For topping:
- 50 g (⅓ cup) chopped almonds
Instructions:
- 1.
Prepare the dates: If the dates feel firm, soak them in warm water for 5 minutes to soften slightly. Then use a small knife to finely chop and press them into a smooth paste, they should mash easily without blending.
- 2.
In a big bowl, combine rye flour, cacoa, yeast, and salt. Stir in the date paste and the lukewarm water or milk (You can use the leftover water from the soaked dates). Mix into a sticky dough, then fold in the sunflower and pumpkin seeds. Keep the almonds aside for topping.
- 3.
First rise: Cover the bowl with a clean kitchen towel and let the dough rise for about 1 hour, until slightly puffed.
- 4.
Shape the buns: Divide the dough into 8 equal portions. Roll into round buns and place on a parchment-lined baking tray. Sprinkle with chopped almonds, pressing them in lightly so they stick.
- 5.
Second rise: Let the buns rest for 20–30 minutes while you preheat the oven to 200°C (390°F).
- 6.
Bake for 20–25 minutes, until firm and sounding hollow when tapped underneath.
- 7.
Transfer to a wire rack to cool completely before serving.
