Schüttelbrot: Recipe For The Specialty From South Tyrol

Schüttelbrot – required ingredients for the recipe

Schüttelbrot is a crispy flatbread that is particularly widespread in South Tyrol. The following ingredients are required for the production:

• 350 grams of rye flour
• 1 packet of dry yeast or 1/2 cube of fresh yeast
• 150 grams of wheat flour
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 tsp anise
• 1/2 tsp fennel seeds
• 1/2 tsp coriander seeds
• 650 ml water
• wheat bran

How to prepare the bread

When you have all the ingredients together, you can start making the Schüttelbrot.

1. First, put half of the yeast in a bowl with 150 ml of warm water and dissolve it in it. The ideal temperature of the water is 30°C, you can check this with a thermometer.
2. Now add 150 g of the rye flour to the yeast-water mixture and stir until you get a smooth dough. This must then be left in a warm place and covered for about an hour.
3. Then dissolve the other half of the yeast in about 50 milliliters of water. This should also be 30°C.
4. After the hour has passed, mix the yeast-water mixture with the dough and also add the remaining ingredients and the remaining water. Stir the mixture well with a wooden spoon and then let it rise for 20 minutes.
5. After 20 minutes, the dough must be kneaded thoroughly by hand and then divided into six equal pieces. Shape these into a loaf pan with your hands, then place them on a floured surface and let rest for another 20 minutes.
6. Then you can start shaking the dough. For this, you need a wooden board. This should be as big and round as possible.
7. Now place one portion of the dough at a time on the board. Rotate the board in a circle and use jerky movements to move it up and down so that the dough runs across it. It should be about half an inch thick.
8. If the “shaking” doesn’t work so well, you can also shape the flatbread using a rolling pin or your hands.
9. After that, put wheat bran on a baking sheet and put two loaves of bread on it. These now have to go into the oven for 25 to 30 minutes at 210°C top and bottom heat. When the loaves are golden brown, they are done.