Ingredients
Porridge
rolled oats
whole milk
Cracker dough with porridge
pure spelt flour 720
water
basic wheat leaven, inactive
porridge
wheat germ
table salt
Sprout crackers
cracker dough with porridge
sprout mix
pepper, black, ground
rapeseed oil (for brushing)
pretzel salt, fine
Production
Porridge
Bring the rolled oats and whole milk to a boil while stirring, then simmer for 15 minutes. Allow to cool completely.
Cracker dough with porridge
Dissolve the wheat sourdough starter in the water. Mix all ingredients into a homogeneous dough (about 5 minutes). Wrap well and let rest overnight at 5°C.
Sprout crackers
Roll the dough out to 1 mm thickness. Evenly distribute the sprout mix and pepper over one half of the dough. Fold the other half over it. Roll out again to 0.5 mm thickness and place on baking trays lined with baking paper. Brush with rapeseed oil and sprinkle with pretzel salt. Using a pastry wheel (e.g., “Ruckzuck”), cut into diamond shapes of about 4 cm side length.
Baking
Bake in a moderate oven with the vent open for 6–8 minutes until crisp. After cooling, break apart along the cut lines.
Evaluation