Baking Wholewheat & Rye Pistolets with a Sourdough Starter

Pistolets are small round buns with a hard crust and a soft center, that originate from Brussels. We put our own twist on these delicacies when we bake them with a wholewheat and Rye combo in today's blog. As usual, I will be using my sourdough starter, but I will also give advice for using other raising agents in the blog.

Mix together: 2,5 cups (625 ml) wholewheat bread flour, 1 cup (250 ml) white bread flour and 1 cup (250 ml) rye flour.
Option 1: If you are using instant dry yeast, you should add a packet at this stage.

Also add 10 ml (2 teaspoons) each salt and sugar. Mix all the dry ingredients well before adding the wet ones.

Melt 2 tablespoons (25 g) butter and warm (do not boil) 1 cup (250 ml) milk.
Option 2: If you are using active dry yeast, you should add it to the warm milk and let it develop for about ten minutes to where it becomes frothy.

Add 2 cups (500 ml) sourdough starter to the dry ingredients. Add the milk and butter as well.

Bring the dough together in the bowl.

Knead for about ten minutes on a floured work surface until the dough becomes an elastic ball.

Cover with plastic and allow to rise in warm dry place.

Prepare your work surface with flour and spray a baking sheet with non-stick spray. Dust the baking tray with flour.

Roll the dough into a long worm.

Divide into twelve equal pieces.

Roll into 12 oval balls. Press the back of a wooden spoon into the balls.

Cover with plastic and allow to rise a second time.

Prepare 10 ml salt with 15 ml water.

Brush this over the buns to allow the crust to become crispy.

Dust with flour.

Bake in a preheated oven at 220°C for 15-20 minutes. If you tap on them and hear a hollow sound, they are ready.

Serve warm with condiments of your choice.

Marietjie Uys (Miekie) is a published author. You can buy her books here:You can purchase Designs By Miekie 1 here.

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