In breve
The dish in short
- Rye flour, at least half of the flour, with soft wheat or spelt flour, water, salt, yeast or sourdough, and fennel seeds, which are always there.
- Caraway, blue fenugreek, anise or coriander may join the fennel; malt and vegetable fat are allowed, not required.
- The pieces of very soft dough rise for 20–100 minutes at 25 °C–40 °C, then are shaken on a round board until they spread thin.
- Baked at 160 °C–250 °C for at least 20 minutes into a flat, irregular disc 3 cm–35 cm across and 3 mm–1.5 cm thick.
- A dry bread, with no more than 11% water: at home it is baked until it snaps cleanly, and checked on the scale.
Il video, Bolzano, Trentino-Alto Adige
Schüttelbrot
The video: South Tyrol's crisp shaken rye flatbread
South Tyrol's crisp rye flatbread, protected since 2020: a very soft dough of rye and wheat flour with fennel seeds, shaken on a round board into thin, knobbly discs and baked until crisp and dry. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 25 min
- Cooking
- 1 h 40 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 12 steps, as in the recipe.
Altri video
