Schüttelbrot' crispbread - Recipe from South Tyrol
Schüttelbrot is a hard crunchy flatbread which is shaken before it’s baked. It’s traditionally eaten at ‘Marende’, a South Tyrolean afternoon meal.
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Cooking tools:
- Kitchen scale
- Rolling pin
- Fine-mesh sieve
- Mixing bowl
- Measuring cup
- Measuring spoon
- Cutting board
- Baking sheet
- Parchment paper
- Oven
- Cooling rack
- Fork
- Spoon
- Kitchen towel
Ingredients
- 80 g sourdough starter
- 20 g yeast
- 660 g wholegrain rye flour
- 330 g whole wheat flour
- 2 dspn spices (caraway, fennel, aniseed, fenugreek)
- 1100 ml water
- 2 g salt
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