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Before you can start this recipe; make sure you have a good sour dough. You can follow my recipe I have here on NordicFoodLiving.com.
In a bowl; mix the cold water with chopped rye grains, sunflower- and pumpkin seeds. Cover the bowl with a lid or a dish towel; Leave the bowl on the kitchen table for about 12-24 hours.
Drain the soaked seeds/grains.
Mix the soaked seeds/grains with the sourdough, salt, malt syrup (may be omitted), all-purpose flour, rye flour and cocoa powder. Mix all the ingredients into a nice dough.
When all the ingredients, in step 3, are mixed well together; add the chopped dark chocolate / chocolate chips. Mix again. The dough should be firm but still sticky.
Make 20-22 buns out of the dough and place them on a parchment-paper covered oven tray.
You can decorate the buns with chopped almonds. However, this can be skipped.
Cover the buns with a clean dish towel and let them raise someplace warm for about 1 hour.
Bake the buns at 180 C (360 F) for about 20-25 minutes.