Kamut Crackers with Rosemary

Category
Bread and more

Time
Special

Difficulty
Medium

Cost
Very cheap

Ingredients

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
oil

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.