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Sourdough starter: dissolve the yeast in lukewarm water, add to the flour, mix well to produce a soft dough, cover and leave to leaven in a warm place (30 °C) for 1 hour.
Completion: mix the sourdough with the remaining ingredients to produce a uniform dough, cover and leave to rest for 10–15 min. Divide the dough into 10 pieces of similar size (150 g), form into rolls and place onto cloths dusted with flour. Leave to rise for 10 min.

The bread is called Schüttelbrot because it is shaken flat. Place each roll onto a board the size of a pizza and shake, turning the board and causing the rolls to broaden until they are finally flat.
Tip: leave the rolls to rise until they eventually flatten out of their own accord. Bake at 210–220° C for approx. 30 min.

Ingredients for

Ingredients for 5 pieces of Schüttelbrot
Ingredients for 10 pieces of Schüttelbrot
Ingredients for 20 pieces of Schüttelbrot
Sourdough starter:
125 g rye flour
125 ml lukewarm water (30° C)
2,5 g fresh yeast

250 g rye flour
125 g wheat flour
10 g fresh yeast dissolved in 850 ml lukewarm water (30 °C)
10 g salt
2,5 g fennel
2,5 g cumin seeds
2,5 g fenugreek
Sourdough starter:
250 g rye flour
250 ml lukewarm water (30° C)
5 g fresh yeast

500 g rye flour
250 g wheat flour
20 g fresh yeast dissolved in 850 ml lukewarm water (30 °C)
20 g salt
5 g fennel
5 g cumin seeds
5 g fenugreek
Sourdough starter:
500 g rye flour
500 ml lukewarm water (30° C)
10 g fresh yeast

1000 g rye flour
500 g wheat flour
40 g fresh yeast dissolved in 1700 ml lukewarm water (30 °C)
40 g salt
10 g fennel
10 g cumin seeds
10 g fenugreek