Oat and Pistachio Buns
Ingredients
- Ingredients
- 250 grams Whole wheat flour
- 250 grams Whole Grain Rye Flour
- 250 grams Oats (tender)
- 100 grams chopped Pistachio
- ½ cube fresh Yeast (21 grams)
- 1 tsp salt
- 150 grams Whole Wheat Sourdough Starter
- Pastry flour (for the work surface)
Preparation steps
In a bowl, combine flours, 200 grams (approximately 7 ounces) oatmeal and pistachios in a bowl. Make a well in the center and crumble in the yeast. Add about 50 ml (approximately 1 2/3 ounce) of lukewarm water and let sit covered for about 30 minutes. Then add salt, sourdough starter and about 500 ml (approximately 2 cups) of lukewarm and knead until dough pulls away from the bowl edge. Let rest covered for another 30 minutes.
Preheat oven to 200°C (approximately 400°F).
Knead dough again well and form 12-15 approximately equal sized balls. Place on a baking sheet lined with parchment paper and let rise covered for about 15 minutes. With a sharp knife cut into the surface and brush with water. Sprinkle with remaining oatmeal. Bake in the oven for 25-30 minutes until golden brown. Remove from oven and let cool on a wire rack.
Serve with a chive quark with pistachios as desired.
