&noscript=1 /> Schüttelbrot' crispbread - Recipe from South Tyrol Rezept
 

Schüttelbrot' crispbread

Schüttelbrot' crispbread

Schüttelbrot is a hard crunchy flatbread which is shaken before it’s baked. It’s traditionally eaten at ‘Marende’, a South Tyrolean afternoon meal.
Robert Gurndin
Farmer from farm Unich
Ingredients
Makes 10
150 MIN.
  • 80 g
    sourdough starter
  • 20 g
    yeast
  • 660 g
    wholegrain rye flour
Print recipe
www.roterhahn.it
Instructions - Schüttelbrot' crispbread
  • circle-dashed 1.
    Step
    Put the sourdough starter and yeast in warm water, add the flour and spices and knead for at least 10 minutes. Leave the dough to rest for around 60 minutes until it has risen well.
  • circle-dashed 2.
    Step
    Then form round lumps weighing between 120 g and 160 g by hand and lay on a board covered with a tea towel and sprinkled with bran. Leave the lumps of dough until they form cracks (around 30 minutes).
  • circle-dashed 3.
    Step
    Finally, 'shake' dough into a thin, stretched-out shape on a round wooden plate using a rotating, up-and-down motion. Bake the dough for around 30 minutes at approximately 180° C.
  •  
    Happy cooking
Robert Gurndin
Farmer from 'Roter Hahn' Farm Holidays
Unich in Aldein
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