Ingredienti

Preparazione

1. Dissolve yeast in lukewarm water (max. 40 degrees). Mix flour, salt, olive oil and 140g Château Heitenried into a dough and knead well.
2. Shape the finished dough into two balls, cover and let rise for 30 minutes.
3. Roll out both dough halves thinly on one baking parchment each, place on a baking sheet (about 30x40cm) and cut into diamond shapes.
4. Brush with the beaten egg yolk and sprinkle with sesame, caraway and the remaining Château Heitenried (160g).
5. Bake at 200°C for about 10 minutes.

Tip: The spelt crackers are suitable for aperitifs, for dipping or as may be garnished with fresh ingredients like a crispbread.