3-4 hours total
3 dl broken rye kernels
1 dl pumpkin seeds and/or sunflower seeds
1 dl chopped almonds
1 dl flaxseed
1 dl boiling water
1 tbsp liquid honey
1.5 dl rye flour
1.5 dl 03 Stout mask flour
50 g dates (without stones)
100g dark chocolate (70%)200g hazelnuts (chopped)
Put the rye seeds, pumpkin seeds, chopped almonds, flaxseeds and boiling water in a bowl.
Let it stand and soak the liquid for about 60 minutes - it's important that the mixture is lukewarm before moving on.
Dissolve fermented in cold water in a small bowl.
Once the yeast is dissolved and the mixture of grains and seeds is lukewarm, the fermented is poured over to the mixture. Add the honey and salt and stir.
Then add the rye flour and mask flour and stir thoroughly.
Finely chop the pastry and chocolate and stir together with the dough in the bowl.
Finely chop the hazelnuts and put it in a bowl. Shape the buns of the dough with a tables spoon and turn them around in the hazelnuts - place them directly on a baking sheet covered with baking paper.
Let the buns raise the cover 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 crisp and golden.
Tip: If you cannot tolerate hazelnuts, they can be replaced with others or completely excluded. If you want the buns completely round, you can bake them in a round muffin shape.