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.
Robert Gurndin
Farmer from farm Unich
Ingredients
Makes 10
150 MIN.
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80 gsourdough starter
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20 gyeast
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660 gwholegrain rye flour
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330 gwhole wheat flour
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2 dspnspices (caraway, fennel, aniseed, fenugreek)
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1100 mlwater
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2 gsalt
Instructions - Schüttelbrot' crispbread
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1.
StepPut 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.
StepThen 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).
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3.
StepFinally, '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.
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Happy cooking
