Sprouted Fig (The Smoothie Lover)
August 15, 2013

On the summer camp with ATU my friends and I ate tons of these small snacks from Kohberg (one of the sponsors of ATU). Basically these snacks were small buns of rye bread – but with chocolate. And everything becomes a hundred times better when chocolate is included ;)

Rye bread is a typically Danish bread. You can’t get it anywhere but in Denmark. Germany, Sweden and Norway has a kind of rye bread as well – but not exactly the same (the german one is too dry and the swedish too sweet). I can’t think of any Dane I know who doesn’t like rye bread. This bread is a part of our society. It’s cultural history. Ok – maybe not, but close.

The bread is very special. Very dark, heavy and has a hard crust. And it is stuffed with seeds and whole meal. But still it is dreamy soft in the centre and very flavorful.

If I had to choose one single kind of bread to live on for the rest of my life I’d definitely be rye bread.

Rye bread is best homemade, but a lot of people don’t bake it themselves. And I don’t either. The reason is that it usually require a sour dough. But I’ve managed to make these without sour dough. You just have to let the dough raise for minimum 12 hours.

Oh and I almost forgot: The perks aboout this delicious bread is that it is very healthy and very very very filling.

But that’s enough talk about the bread. Let’s move on to the subject of this post:

Well, basically these small buns are perfect;

 healthy rye bread with delicioussss chocolate. And in a size perfect for a little snack on the go.

My favourite on-the-go-snack so far!

Rye Snacks w/ Chocolate

3 baking sheets full

  • 150 g. rye kernels (or spelt kernels or buckwheat or maybe even barley)
  • 4 dl. (1 2/3 cups) cold water
  • 20 g. yeast
  • 100 g. sunflower seeds
  • 50 g. flax seeds
  • 1 tbsp. salt
  • 40 g. dark syrup (or maple)
  • 100 g. (or more!!!) dark chocolate (I used 85% cocoa – yum!)
  • 300 g. rye flour
  • 200 g. all purpose flour 
Soak the kernels in boiling water for 10 minutes. Drain and cool down by pouring cold water over.
In a bowl or your stand mixer mix rye kernels, water, yeast, sunflower seeds and flax seeds. Add in the salt and syrup and mix.
Chop the chocolate making big chunks. Add to the water-kernels mix.
Mix in the rye flour and then the all purpose flour. If using a stand mixer knead for 5 minutes. The dough turns out quite wet.
Cover with a kitchen towel and let the dough raise for at least 12 hours (this is the trick for not using sour dough).
Heat oven to 225°C / 430°F. Using two table spoons place small dollops (size of a tablespoon) of dough on a baking sheet covered with nonstick paper. Bake for approx. 10 minutes (until the bottom of the small buns is golden).
Let cool and enjoy!
Store in an airtight container.

5 responses to “Rye Snacks w/ Chocolate”

  1. These look fantastic, I need to make them asap but I don’t know where to find rye kernels: rye bread isn’t popular around here!
    Also, do you have a recipe for traditional sourdough Danish rye bread? I love to try the original one, and I’ve been waiting to give sourdough a go for months! c:

    • Josefine says:

      Thank you! Don’t worry about the rye kernels – you can use whatever kernels you want (barley, buck wheat etc.)
      I don’t have a recipe yet, but while I wrote this post yesterday I thought to myself: “You have to make a recipe on “real” rye bread” ;)
      So I’m working on it!

  2. Hi there! I could have sworn I’ve visited your blog before but after going through many of the articles I realized it’s new to me.

    Anyways, I’m definitely pleased I came across it and I’ll be book-marking it
    and checking back frequently!

  3. Puffin says:

    Since there are chocolate pieces in this, would you still recommend using steam while baking? Or would it be better to omit during baking?

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