Recipe: Kamut savory biscuits with rosemary

Savory pastries with aromatic herbs
October 12, 2009

RosemaryI 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

Kamut savory biscuits with rosemary

100g kamut flour
150g durum wheat flour
1 tsp salt
7g dry yeast
1 tbsp sugar
100ml water
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.

Pink crackers with poppy seedsA 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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Author: Aparna (URL)

I ve never tasted or seen kamut flour, but these biscuits look good. Thanks for joining us at High Tea.

Author: Mimi (URL)

Great looking rolls!

Author: Cathy (breadexperience) (URL)

These biscuits look really good. I ve been wanting to try Kamut. Thanks for sharing.

Author: Claudia (URL)

We have kamut flour in our natural foods store, and I love savory treats like these. Nice combination with the rosemary.

Author: Graziana

I love kamut, it adds some texture and a special, rustic taste to breads.

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