chocolate buns (makes around 20 buns)
5 dl cold water
10 g yeast
10 g sea salt
100 g rye flour
100 g whole wheat flour
300 g wheat flour
200 g chocolate coarsely chopped
Mix water and yeast in a bowl. When the yeast is dissolved add salt and all of the flour. Mix well for around 10 minutes. Now add the chopped chocolate and gently fold until combined.
Use a new bowl where you lightly grease it with cold-pressed rapeseed oil and add the dough. Cover bowl with plastic wrap. Let dough rest for 6 hours in the fridge.
Lightly flour a work surface and gently place dough on it. Roll the dough out into a log and cut it into equal portions (around 20)
Place the dough portions into muffin forms and allow to rise for 2 hours on the kitchen table.
Now bake the chocolate buns in a oven 220°C/430F for around 12-15 min. Let them cool on a rack.
Adapted from: meyers bageri by claus meyer