Wholemeal biscuits with excess rye liquors

I don't know about you, but it often happens to me to refresh more sourdough starter than I will use later. This is because I often feel optimistic about my availability of time to make bread. Thus, having good recipes available in which to use theexcess of licenses, it is vital for me! (Never let it be thrown away!).

This one that I propose here, gods wholemeal biscuits with liquid rye sourdough, It's one of my favorites. It comes from another recipe found online, which I reviewed and modified according to my personal taste. I find it so simple and tasty that I can't help but share it with you.

As always, I also report the ingredients in percentage, so that you can produce the quantity you want. I usually do it depending on how much redundancy I have available, approximately between 100 and 200 g. So I use between 230 and 260 grams of flour approximately.

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Ingredients

• 230 g - 100% Wholemeal flour

• 100 g - 43,5% Licoli of rye inactive

• 100 g - 43,5% Brown sugar

• 60 g - 26% Quality butter

• 60 g – 26% Medium egg (about 1)

• 4,6 g - 2% Bicarbonate

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Method

• First, take the butter out of the fridge, so that it immediately begins to soften (please, do not heat it!).
• Pour all the ingredients into the bowl (I use that of the mixer) and mix them together until you get a dough similar to shortcrust pastry but rather moist. You can help yourself with a leaf hook or work it manually.
• Create a ball and cover it with plastic wrap. Place everything in the fridge for at least 3-4 hours, preferably overnight.
• After the time has elapsed, take the dough out of the fridge, roll it out on a pastry board with the help of flour to keep it from sticking to the work surface, hands, or rolling pin, and using the molds you prefer to create your cookies!
• Bake at 180 ° C, in ventilated mode, for 20 minutes. If you want them more crunchy, leave them in the oven for another 5 minutes (even off with the door ajar).

Easy no?

variants

I find these wholemeal biscuits with excess rye liquors delicious!
I also tried them with other types of flours, sugar and yeast, but in my opinion this is the tastiest formula, with a characteristic, aromatic and decisive flavor.

When you try them, let me know what you think! 🙂