Ryebread buns with chocolate and Agrain® 03 Stout Super Grain Flour

Preparation time:

3-4 hours total

Skill level:



16 buns


3 dl broken rye kernels
1 dl pumpkin seeds and/or sunflower seeds
1 dl chopped almonds
1 dl flax seeds
6 dl boiling water
10 g yeast
1 tbsp liquid honey
10 g salt
1.5 dl rye flour
1.5 dl Agrain® 03 Stout Super Grain Flour
50 g dates (without stones)
100 g dark chocolate (70%)

200 g hazelnuts (chopped)

Here's how

Put the rye seeds, pumpkin seeds, chopped almonds, flaxseeds and boiling water in a bowl.

Let it rest and absorb the liquid for about 60 minutes - it's important that the mixture is lukewarm before moving on.

Dissolve the yeast in cold water in a small bowl.

Once the yeast is dissolved and the mixture of grains and seeds is lukewarm, the yeast mixture is poured over the grain/seed mixture. Add honey and salt and stir.

Add the rye flour and Super Grain Flour and stir well.

Finely chop the dates and chocolate and mix it with the dough in the bowl.

Finely chop the hazelnuts and put it in a bowl. Shape the buns of the dough with a table spoon and roll them around in the hazelnuts - place them directly on a baking pan covered with baking paper.

Let the buns rise while covered for 3 hours at room temperature.

Preheat the oven to 175 degrees hot air and bake them in the oven for 25-30 minutes until crispy and golden.

Tip: If you have hazelnut-allergy, they can be replaced with other nuts or completely excluded. If you want the buns completely round, you can bake them in a round muffin tin.

Nutritional content

Energy, KJ
Energy, kcal
Fat, g
- of which saturated fatty acids, g,
Carbohydrate, g
- of which sugars, g,
Dietary fibre, g
Protein, g
Salt, g

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Agrain® 03 Stout Super Grain Flour