South Tyrolean Schüttelbrot

For the South Tyrolean Schüttelbrot first knead a very soft dough from the ingredients not too long and let it rest for half an hour.

Then form the dough into flat loaves weighing about 300 g and let them rise under a kitchen towel or lid until they begin to collapse.

Then shake and bake in a humid baking atmosphere (bowl of water in the oven, sprinkle the patties with water) at 220 °C for half an hour.

Let the thin bread patties dry and break the South Tyrolean Schüttelbrot into small pieces for consumption.

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