Schüttelbrot - South Tyrolean Crispbread
Schüttelbrot is a famous South Tyrolean rye bread, traditionally made thinly stretched and baked until crispy. It was originally developed to be long-lasting, making it an ideal food for Tyrolean mountain shepherds. The addition of fennel and caraway seeds gives it a characteristic aroma that perfectly complements cheeses, hams and wines. Schüttelbrot is easy to make at home, and its unique crispy texture makes it popular worldwide.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the rye flour, salt, caraway seeds, fennel seeds, and black pepper.
2
In a separate small bowl, dissolve the dry yeast in the warm water and let it stand for 5-10 minutes, until foamy.
3
Pour the yeast mixture into the flour mixture and mix thoroughly until a sticky dough forms.
4
Cover the dough and let it rest in a warm place for about 1 hour, or until doubled in size.
5
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
6
Divide the risen dough into 6 equal portions. Gently flatten each portion into a circle, about 1/4 inch (5 mm) thick.
7
Place the dough circles on the prepared baking sheet and let them rest for another 10 minutes.
8
Bake the crispbread for 20-25 minutes, or until they are completely dried out and crispy.
9
Let them cool completely, then serve with fresh butter, cheese, or ham.
