Recipe for rye bread rolls with chocolate
Delicious chocolate bites with a good dark chocolate.
When you have a sedentary job, it can be nice to have a snack that gives some substance and fullness. We all know that rye bread does just that. But the thought of having to prepare a rye bread sandwich might make most people opt for an easier solution.
With these delicious and moist rye bread rolls, you can satisfy a quick hunger – and good dark chocolate is healthy too, or so I’ve heard.
After baking these small rye bread rolls for the kids’ lunchboxes, I got the idea to make a good and healthy snack for myself.
Equipment
- Bowl
- Stand Mixer
- Baking Tray
- Baking Paper
- Oven
Ingredients
- 300 gram Boiling water
- 210 gram Rye Kernels cracked
- 330 gram White Wine
- 50 gram Yeast
- 306 gram Buttermilk
- 200 gram Wheat Flour
- 18 gram Coarse salt
- 200 gram Dark chocolate 70 %
- 750 gram Rye Flour coarsely
Instructions
- Put the rye kernels and boiling water in a bowl to soak them. Stir and let them steep for 1 hour.
- Add beer and yeast while stirring.
- Add the rest of the ingredients (except the rye flour) and mix well. I used a mixer with a dough hook.
- Add about 150-200 grams of rye flour at a time until you have a good and slightly sticky dough. I used about 750 grams of rye flour.
- Let the dough rise under a cloth (preferably in a warm place) for 1 hour.
- Now simply place the rolls as "dollops" on a baking sheet covered with baking paper. It doesn't matter if they are slightly different in size or not perfectly round.
- Bake them at 200 degrees Celsius (392 degrees Fahrenheit) in a conventional oven for 40 minutes.
- Let them cool down afterwards on a rack.
- Enjoy your meal.