Tyrolean Schüttelbrot

Ingredients for 1 servings:

• 750 g rye flour
• 250 g wheat flour
• 1.1 liters of lukewarm water
• 40 g yeast
• 20 g salt
• 5 g fennel seeds, ground
• 5 g caraway powder
• 5 g fenugreek seeds, ground
• Flour for the baking sheet

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 4 hours 30 minutes

For the pre-dough, dissolve 20 g of yeast in a little lukewarm water and mix it with 250 g of rye flour and 250 ml of lukewarm water to form a soft dough. Then let the dough rise at around 30 °C for around 1 hour. Dissolve the remaining yeast in the water again, add it to the pre-dough along with all the other ingredients and spices, and mix well. Let the dough rest for another 15-20 minutes. Preheat the oven to 220 °C (top/bottom heat). In the meantime, line a baking tray with baking paper and sprinkle with flour. Place two portions of dough, each about 150 g each, onto the baking tray and shake the tray up and down sharply so that the dough lifts slightly and takes on its typical flatbread shape when it comes back up. Let the flatbreads rest for another 10 minutes. You can sprinkle them with a little flour before baking, but this is not necessary. After about 30 minutes in the oven on the middle rack, the first Schüttelbrot should be golden brown and ready. Then the next, already prepared, tray can be placed in the oven. They’re excellent as a side dish to roasts, hearty grilled dishes, or as a hearty snack on the go with sausages, ham, and cheese.