300 g whole wheat sourdough starter
200 g rye sourdough starter
500 g water
20 g salt
950 g whole wheat flour
200 g prunes, chopped
In a large mixing bowl, combine the sourdough starters, water and flour. Knead the dough and set a side for 30 minutes. Mix in the salt and prunes. Knead the dough and let it ferment at room temperature for 2 hours. Then refrigerate the dough for 12 hours. Remove the dough from the refrigerator and let sit at room temperature for 30 minutes.
2/3 of the dough
Divide the dough into 3 pieces and roll each piece out. Then cut the rolled dough into pillows :Euro (square) or American (oblong).
Cook in a frying pan.
“Pillows” should be puffy
Submitted to Yeastspotting.
These look wonderful. Love the sound of these and the whole grains. How many does this make?
A lot. About 30. But I didn’t count them. They freeze very well. I reheated them in the microwave.