RyeCup baker Søren Kuhlman shared this recipe on Facebook in the group "Ryecup - tips, tricks and sourdough"
Mix the dough as when you bake your normal Ryecup rye bread, but replace the rye flour with oatmeal and add 5 lids with whole almonds and 5 lids with dark melted chocolate buttons🔥💯
Divide the dough into muffin tins or similar and let them rise for 6-7 hours.
Bake for 20 min. at 190 C.
Also remember to leave sourdough for next time. It doesn't matter if there is oatmeal in the sourdough.
