South Tyrolean Schüttelbrot
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g emmer (ancient wheat, wholemeal flour)
- 350 g spelled flour type 630
- 1 packet dry yeast
- 1 ½ teaspoon salt
- 0.5 teaspoon ½ sugar
- 0.5 teaspoon ½ aniseed
- 0.5 teaspoon ½ coriander seeds
- 0.5 teaspoon ½ fennel seeds
- 0.5 teaspoon ½ caraway seeds
- 100 ml buttermilk (alternatively normal milk 1.5% fat)
- 400 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Mix the flour with salt and sugar. Mix the lukewarm water with the yeast and knead with the flour. Coarsely crush the anise, coriander, fennel and caraway seeds in a mortar and stir into the milk, then add to the dough and knead in. Knead in the food processor for about 10 minutes until a fairly liquid, sticky dough is formed. Let it rise in a warm place for 1 hour. Then knead again on a well-floured work surface and divide into 5 portions. Let rise for about 15 minutes.
- Then either shake round, 0.5 cm thin plates on a floured wooden board (or help with the floured rolling pin. I always shape the flatbreads with my hands). The thinner the dough on the tray, the crisper the bread will be. Spread flour on top and place the dough pieces on a baking sheet lined with baking paper. Then put it in the oven preheated to 210 degrees and bake for 25 minutes until the bread is crispy and brown.
- The breads usually consist of 375 g rye and 175 g wheat flour. I changed the flours for allergy sufferers. Both variants are tasty in terms of taste.
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