Wholemeal scones
Instructions
In a soup-tureen set 20 cl of water, a tablespoon of salt, the yeast dissolved in warm water, juice two cloves of garlic and mix well.
Add the two flours, and stir with a wooden spoon and then work with their hands.
Let the dough rise, covered with a towel, for an hour in a warm place.
Divide the dough into ten rounds each and mix dough balls with a little chopped Rosemary.
Let them rise again and then your on a greased baking.
Bake in hot oven at 200 degrees for 15 minutes.
Ingredients and dosing for 4 persons
- 250 g of white flour
- 250 g of wholemeal flour
- 30 g of brewer's yeast
- 2 cloves of garlic
- Little of rosemary chopped
- Olive oil extra virgin
- 1 teaspoon of salt