baked goods

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.

Recipe from the farmer's kitchen

Robert Gurndin

Farmer from farm Unich

Ingredients

Makes 10

150 MIN.

• 80 g
  sourdough starter
• 20 g
  yeast
• 660 g
  wholegrain rye flour
• 330 g
  whole wheat flour
• 2 dspn
  spices (caraway, fennel, aniseed, fenugreek)
• 1100 ml
  water
• 2 g
  salt

Print recipe

www.roterhahn.it

Instructions - Schüttelbrot' crispbread

• 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.
• 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).
• 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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