Breakfast Big Biscuits


These big biscuits are the perfect accompaniment for a healthy breakfast. The use of genuine ingredients and a few leavening steps make these breakfast biscuits very digestible. We paired them with a delicious frothy cappuccino, but fell free to use any vegan alternative to dip them into.



Preparation/Leavening Time:
6 hours 30 min
Baking Time:
1 h 15 min
7 h 45 min
These big biscuits are the perfect accompaniment for a healthy breakfast.


  • 1kg (6 + 1/4 cup) spelt flour, (or flour type 0)
  • 250g (9oz)natural yeast, refreshed (or 12g fresh yeast)
  • 480g (17oz) water (or 550g – 19oz- if you use the fresh yeast)
  • 10g (0.35oz) salt
  • 200g (1/2 + 1/3 cup) sugar
  • 200g (1/2 + 1/3 cup) butter
  • 100g (3.5oz) chopped almonds
  • milk to brush


  • In a bowl, pour the flour, the natural yeast, three quarter of the water and the sugar.
  • With a spoon, or with a stand mixer equipped with the dough hook, mix the ingredients. Add the salt and the remaining water when the dough is forming.
  • Knead the dough until smooth. Then add the butter and knead until the butter is completely absorbed. Add the chopped almonds and knead.
  • Cover the bowl with cling film. Let the dough rise for 2 hours at room temperature.
  • After two hours, perform two coil folds, following these steps:
  1. Gently loosen the edges of the dough by pulling it away from the sides of the bowl.
  2. Place your fingertips under the dough, so that you can pick it up in the middle.
  3. Allow the dough to fall using its own weight, while you support the middle.
  4. Turn the bowl 90 degrees and repeat so you will perform 2 coil folds.
  • Cover the bowl with cling film and let it rise for two hours in the fridge.
  • While the dough is still cold, divide it in two and form two logs. Place the logs on a baking tray with baking paper. Brush with milk and let rise until they have doubled in size (max 2 hours).
  • Pre-heat the oven to 180 °C. Bake in the oven for 45 minutes.
  • Allow the logs cool, and then cut them into 1-2cm thick slices and lay them down on the baking tray.
  • Bake in the oven (150 °C) for 30 minutes: 15 minutes with the oven closed and 15 minutes keeping the oven door slightly open.
Breakfast Big Biscuits made with genuine ingredients. Enjoy them with a delicious frothy cappuccino.

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