Mini rye bread with cocoa
Do you remember the delicious mini-rye breads from the '80s? These tasty little breads are packed with seeds and a hint of cocoa – perfect for lunchboxes or a small snack. This recipe meets the whole grain logo requirements.
Ingredients
- 25 g Yeast
- 4 dl water
- 75 g seeds and kernels, such as pumpkin seeds or sunflower seeds
- 1 tsp salt
- 250 g rye flour
- 150 g wheat flour
- 2 tbsp cocoa
Instructions
- Dissolve the yeast in the water. Add the seeds, salt, and flour, and mix the dough thoroughly.
- Wet your hands and shape the mini rye breads – feel free to use a form suitable for this, but muffin tins can also be used.
- Let them rise in a warm place, covered, for about 60 minutes.
- Brush the breads with egg or a little water and optionally sprinkle seeds on top. Place them in a preheated oven at 220 degrees Celsius.
- Bake the breads for about 30 minutes, or until they sound hollow when you tap them.
- TIP: The breads become extra delicious if you add 50 grams of dark chocolate and/or raisins.