Recipe: Kamut savory biscuits with rosemary
Savory pastries with aromatic herbs
October 12, 2009
I wanted to try some different kind of bread, and I choose kamut flour for this savory biscuits. Kamut flour is rustic and aromatic, and it was perfect with rosemary and potatoes.
Kamut savory biscuits with rosemary
100g kamut flour
150g durum wheat flour
1 tsp salt
7g dry yeast
1 tbsp sugar
2-3 tbsp milk
50g potato puree
1 sprig of rosemary
Mix the dry yeast with the sugar, then add the warm water and wait until it becomes foamy.
Mix together the kamut flour, durum wheat flour and salt, then add the yeast mixture and the milk.
Mix well and add the potato puree and rosemary leaves.
Knead until the dough is smooth, and let it rise 45 minutes.
Knead it briefly, then let it rise again 45 minutes.
Roll 1 cm thick and brush with oil. Cut into 3 cm squares.
Put the biscuits on a oiled baking pan and bake in preheated 180° C (356 F) oven 20 minutes.
A similar recipe:
Pink crackers with poppy seeds
I'm sending this to Yeast Spotting.
This recipe goes also to Monthly Mingle - High Tea Treats, an event created by Meeta.
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