South Tyrolean Schüttelbrot is a thin type of flatbread. Its name - literally ‘shake bread' or ‘jiggle bread' - comes from the way it is made. After two-thirds of the rise time, a small round wooden board is used to shake the raw dough flat. The flat pieces are then baked. Schüttelbrot is made from soft rye dough leavened with sourdough. Salt and spices including caraway, coriander and fennel give add a savoury note to its flavour. Since this bread is almost entirely made up of crust, it has a long shelf life. South Tyrolean Schüttelbrot has an especially crunchy consistency. Serve it with speck (bacon), sausage, cold cuts, cheese, and wine. It can also be eaten on its own as a crispy snack.
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