Holy Grain: Salted Chocolate Rye Cookies

Adding whole grains to sweet pastry seems to be a returning trend right now among some of the trendy bakeries here in Sweden. I myself fell in love with spelt flour last year, using it as a substitution for regular wheat flour in the Cornmeal & Lime Muffins. The flour definitely added a change in texture and flavor, but in a good way of course. Browsing through the Instagram feed the other day, a chocolate cookie made with rye flour by Bageri Petrus caught my attention. After a quick google I found an interesting chocolate rye cookie recipe from Tartine Book No 3 (2013) […]