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Sage crackers

Pure spelt crackers with oats and sage

Yield
312

pieces of 2 g

Scheduling

Preparation: 20 minutes

Rest period: 12–13 hours

Baking time: 6–8 minutes/215°C dropping

Nutritional values (100 g or 100 ml)

energy: 1'463 kJ/350 kcal;

fat: 3.7 g, of which saturated 1.3 g;

carbohydrates: 67 g, of which sugars 26 g;

protein: 10.6 g; salt 1.7 g

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Ingredients

Yield Recipe

Porridge

175 g

rolled oats

350 g

whole milk

Cracker dough with porridge

360 g

pure spelt flour 720

100 g

water

50 g

basic wheat leaven, inactive

450 g

porridge

30 g

wheat germ

15 g

table salt

Sage crackers

1'000 g

cracker dough with porridge

50 g

sage leaves, fresh (without stems)

200 g

icing sugar (without additives)

Production

1

Porridge

Bring the rolled oats and whole milk to a boil while stirring, then let simmer for 15 minutes. Allow to cool completely.

2

Cracker dough with porridge

Dissolve the basic wheat leaven in the water. Mix all ingredients into a homogeneous dough (approx. 5 minutes). Wrap well and let rest overnight at 5°C.

3

Sage crackers

Roll out the dough to 1 mm thickness. Cover one half densely with sage leaves and fold the other half over it. Roll out to 0.5 mm and place on trays lined with baking paper. Cut into rectangles of approx. 4×8 cm. Lightly dust the surface with icing sugar.

4

Baking

Bake in a moderate oven with the vent open for 6–8 minutes until crisp. Once cooled, break along the cut edges.

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