Oat and Pistachio Buns

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.