Rye buns with chocolate

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Preparation time: Approx. 5 minutes

Raise: Min. 6/8 hours – max. 72 hours (* can also be raised warm for about 1 hour)

Baking time: Approx. 30 minutes at 220 degrees

*) If you are in a hurry and need to use the buns quickly, you can use lukewarm milk and raise the dough at room temperature for approx. one hour, and then shape buns for baking.

Enjoy! :) 



Preparation time approx. 5 minutes
Raise min. 6/8 hours - max. 72 hours (* can also be raised warm for about 1 hour)
Baking time approx. 30 minutes at 220 degrees
Click on the ingredients you have, then you will know what you need


Open the bakingbag - fold the edge of the bag and place it on the table like a sock
Pour water and yeast into the bag and make sure the yeast dissolves
Pour the rest of the ingredients except flour into the bag and make sure it spreads
Pour flour into the bag
Pinch the bag together in the shaft - lift - knead with the tip / "toe" inside the bag until all the flour has spread - min. 1 minute. There must be no dry spots with flour. The dough should be even and uniform
Release the binder by the dotted line at the front of the "sock" - tie the binder - not too tight - the dough should be able to breathe
Place dough in refrigerator for long-term rise until you are going to bake - min. 6/8 hours max. 72 hours
Remove dough from refrigerator
Cut a hole in the tip / "toe" - approx. 4 cm for buns
Gently squeeze the dough out of the bag. Cut dough for each bun. Be careful not to cut in the plastic. Be careful not to press the nails / fingers into the bag, as it may burst. If the dough is hard to squeeze, cut a slightly larger hole. Use if necessary two plates if you do not want the buns to lie close and touch each other. You can also bake these buns in a mold for small breads or in American muffin molds.
11. Bake approx. 30 minutes in a 220 degree hot oven - preferably hot air