Schüttelbrot
Crisp, spiced South Tyrolean rye flatbread, known in Italian as pane scosso. Shaken flat on a round board before baking, it dries into a brittle, snapping loaf.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Large mixing bowl
- •Wooden spoon
- •Round wooden board
- •Baking trays
- •Baking parchment
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 2 g
- carbs
- 53 g
- fibre
- 7 g
- protein
- 8 g
- calories
- 260 kcal
Instructions
- 1
Dissolve the yeast and barley malt in the lukewarm water in a small jug.
- 2
Whisk the rye flour, white flour, salt, caraway, fennel, and blue fenugreek in a large bowl.
- 3
Pour the liquid into the dry mixture and stir briskly with a wooden spoon until a soft, sticky dough forms.
- 4
Cover the bowl with a clean cloth and leave in a warm place for forty-five minutes until risen and spongy.
- 5
Dust a round wooden board heavily with extra rye flour.
- 6
Scoop a fist-sized portion of sticky dough onto the centre of the floured board and dust the top generously.
- 7
Rhythmically shake and tilt the board in circular motions so the dough expands outward into a thin, rough circle.
- 8
Slide the thin dough disc gently onto a baking tray lined with parchment paper.
- 9
Repeat the shaking process with the remaining dough portions, then rest the shaped discs for fifteen minutes.
- 10
Bake at 210 degrees C (190 degrees C fan) for twenty minutes until deeply golden and firm.
- 11
Reduce the oven temperature to 130 degrees C and bake for another fifteen minutes to thoroughly dry out the bread.
- 12
Transfer the flatbreads to a wire rack to cool completely until brittle enough to snap cleanly.
Chef's tips
Do not attempt to roll this dough with a rolling pin. The signature airy, brittle texture comes entirely from shaking the loose, wet dough over a flour-dusted board. If the bread still feels slightly yielding after cooling, return it to a low oven for ten minutes to drive out any lingering moisture.
Ingredient substitutions
- blue fenugreek → ground regular fenugreek or extra crushed fennel seeds, though the Alpine clover aroma will differ
- fresh yeast → 5 g active dry yeast stirred directly into the warm water
Storage
Store the completely cooled, bone-dry flatbreads in a breathable paper bag or cloth sack in a dry cupboard for up to two months.
Reheating
Do not reheat; if the bread softens from ambient humidity, crisp it in an oven at 120 degrees C for five to eight minutes.
Common mistakes to avoid
- •Rolling the dough with a pin instead of shaking it, which presses out the airy pockets.
- •Cutting short the low-temperature drying bake, leaving the flatbread leathery instead of crunchy.
- •Using too little dusting flour on the board, causing the wet dough to stick and tear during shaking.
Serving suggestions
Cooked Schüttelbrot?
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