South Tyrolean Schüttelbrot

Ingredients for 1 servings:

• 200 g emmer (wholemeal flour)
• 350 g spelt flour type 630
• 1 packet of dry yeast
• 1 ½ tsp salt
• ½ tsp sugar
• ½ tsp anise seeds
• ½ tsp coriander seeds
• ½ tsp fennel seeds
• ½ tsp caraway seeds
• 100 ml buttermilk (alternatively regular milk 1.5% fat)
• 400 ml water, lukewarm

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 20 minutes

without wheat type 405 and without rye, instead with spelt and emmer, for 5 loaves

Mix the flour with salt and sugar. Mix lukewarm water with the yeast and knead into the flour. Roughly crush the anise, coriander, fennel, and caraway seeds in a mortar and pestle and stir into the milk, then add to the dough and knead. Knead in a food processor for about 10 minutes until a fairly liquid, sticky dough forms. Let this dough rise in a warm place for 1 hour. Then knead again on a well-floured work surface and divide into 5 portions. Let rise for about 15 minutes. Then, on a floured wooden board, either shake the dough into round, 0.5 cm thin sheets (or use a floured rolling pin to help it along. I always shape the flatbreads with my hands). The thinner the dough on the baking sheet, the crispier the bread will be. Sprinkle flour on top and place the dough pieces on a baking sheet lined with baking paper. Then place in an oven preheated to 210 degrees Celsius (425 degrees Fahrenheit) and bake for 25 minutes, until the bread is nice and crispy and brown. These loaves are usually made with 375g of rye flour and 175g of wheat flour. For those with allergies, I swapped the flours. Both versions taste delicious.