Crispy, crunchy, delicate: this is Schüttelbrot, a rye bread typical of South Tyrol in Italy. You can find various sizes of the bread in a flat-disc form and it’s distinguished by its hint of spice. That’s because cumin seed, fennel and fenugreek are added to the dough. Try it with us: this dish keeps for a long time and you’re able to taste the flavours of the mountains directly at home.
Recipe for Schüttelbrot
Ingredients
For the dough starter
9 oz. rye flour, 2 tbsp. warm water, ¾ oz yeast
For the dough
1 lb. rye flour, 9 oz. wheat flour, 3 cups warm water, 20 g yeast, ¾ oz. salt, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp fenugreek seeds, 1 tsp fenugreek
Method
Prepare the dough starter: first dissolve yeast in hot water. Then mix with rye flour to obtain a dough that has a rather soft consistency. Let rest for an hour or so in heat. After an hour, mix the dough starter with all ingredients for the dough until well mixed. Let this mixture rest for another 15 minutes. Divide dough into separate 5 oz. portions of panetti (as we say in Italian, translating literally to “little breads”). Place these panetti on a floured tray. Cover with tea-towels and leave to rest for about ten more minutes. After the ten minutes have passed, shake loaves gently to flatten. Turn panetti over to create characteristic wide and thin shape of Schüttelbrot bread. Bake at 425° F for about 30 minutes.