Schüttelbrot

Schüttelbrot is a traditional flatbread originating from South Tyrol, or to be precise, the Isarco valley, in particular in Fiè allo Sciliar. It's usually made with a combination of rye flour, wheat flour, yeast and sugar, salt, oil, and herbs and spices such as fennel, cumin, and fenugreek. The seeds are crushed or pounded in a mortar, then kneaded into the dough. The dough is rolled flat – either paper-thin or a bit thicker – and it's then baked until crunchy and golden brown. If desired, whole rye kernels can also be added to the dough before baking, but the kernels should always be pre-soaked in warm water. Once baked, schüttelbrot is typically served with cheeses and sliced smoked ham or similar cold cuts. This flatbread keeps very well, so it's recommended to store it in a tightly closed container.