Long shelf life: This is how you easily bake a South Tyrolean bread specialty at home
Created: 03/14/2022 15:09
By: Maria Dirschauer
Do you know Schüttelbrot?
This bread from South Tyrol is crispy, has a long shelf life and is easy to bake.
The recipe shows how it works.
Eaten on vacation in Italy or bought as a specialty:
Many people from South Tyrol know
Schüttelbrot
.
It is a
crunchy flatbread
made from rye flour that is specially seasoned - and depending on the region it can also taste and look different.
Because it is so crunchy and thin, it has a particularly long shelf life compared to other types of bread.
But why is it actually called Schüttelbrot – is it shaken?
Why is it called Schüttelbrot?
Traditionally, the dough of the Schüttelbrot is placed on a wooden board, which is then artfully shaken by hand so that the dough is completely flat.
Then the bread is baked and thereby relatively hard, similar to
crispbread
.
It originally comes from the mountain farmers, for whom the
long shelf life
of the Schüttelbrot is a pro-argument: This makes the bread the ideal accompaniment to a snack.
For your Schüttelbrot you first need a yeast dough, to which other ingredients are then added.
It takes a little time to prepare, but it's worth it!
Also interesting:
Stock up on emergencies – now make your purchases according to this checklist.
Schüttelbrot is flat, crispy and has a long shelf life.
© Müller-Stauffenberg/Imago
Recipe for Schüttelbrot: the ingredients
Servings: | 8th |
Preparation time: | 20 minutes |
walking time: | 75 minutes |
Baking time: | 30 minutes |
For the pre-dough:
20 grams of yeast
250 ml lukewarm water
250 grams of rye flour
For the dough:
500 grams of rye flour
250 grams of wheat flour
850 ml lukewarm water
20 grams of yeast
20 grams of salt
5 g fennel powder (you can get it conveniently from Amazon, for example (promotional link))
5 g cumin powder
5 g fenugreek (optional)
You can also vary the spices according to your taste, for example aniseed or coriander goes well with it.
Bake too:
Five Minute Method: How to bake bread yourself with just three ingredients.
How to bake Schüttelbrot yourself: South Tyrolean specialty recipe
For the pre-dough
, put the yeast and warm water in a bowl.
Wait until the yeast has dissolved and then mix the mixture with the rye flour to form a soft dough.
Leave it to rest for an hour at around 30°C.
Then mix the pre-dough with the
remaining ingredients for the dough
and knead everything by hand or in the food processor.
Let the dough rest for another 10-15 minutes.
Preheat the oven
to 210 °C top/bottom heat.
Knead the dough well again and divide it into eight portions.
Now it's shaking!
Place two pieces of dough on a baking tray lined with baking paper, shake and tilt so that the dough becomes flat and round.
The flatbreads should be about an inch thick.
Bake the Schüttelbrot
in the oven for 25-30 minutes until golden brown and crispy.
Do the same with the remaining pieces of dough.
This is how you eat Schüttelbrot authentically
Traditionally you eat Schüttelbrot with bacon or cheese as a snack.
In South Tyrol this is called Marende - and is like a snack.
Ready-to-eat bread can be eaten straight away or stored longer.
If you store it dry, it can even be kept
for several months
.
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