John Myers
Contents
show
South Tyrolean Schüttelbrot
The perfect south tyrolean schüttelbrot recipe with a picture and simple step-by-step instructions.
Pre-dough:
- 250 g Rye flour
- 250 ml Water 30 ° C
- 20 g Yeast
Dough:
- Pre-Dough
- 500 g Rye flour
- 250 g Wheat flour
- 850 ml Water 30 ° C
- 20 g Yeast
- 20 g Salt
- 5 g Fennel powder
- 5 g Caraway powder
- 5 g Fenugreek powder
Pre-dough:
- Dissolve the yeast in warm water and mix with the rye flour to form a soft dough. Let rise for an hour at 26-30 °.
Dough:
- Dissolve the yeast again in 50 ml of the warm water. Then add these, as well as all other ingredients, spices and the remaining water to the pre-dough. Mix everything well (even works very well only with a wooden trowel). Again about 15-20 minutes. let rest.
- In the meantime, dust some kitchen towels thickly with flour and then place 10 x 150 g portions of the dough on top. Let rest for another 10 minutes.
- Preheat the oven to 220 °.
- To “shake” a large wooden board (if available, a pizza board) is floured and poured portion by portion onto the same. With both hands you move the board up and down a little jerkily, so that the dough lifts a little and “claps” down again. This makes it flat and gives the flatbread its typical texture and appearance.
- There are always 2 flat cakes fit on a tray. These are then allowed to slide from the wooden board onto the baking sheet lined with baking paper and bake for 30 minutes until they are golden brown and crispy.
Facebook Comments