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Taste the Cyprianerhof touch

Monika’s recipes to try at home

No one cooks as well as Grandma. But Monika, the hotel owners’ daughter and chef at our hotel in South Tyrol, conjures up creations that beg to differ. She has a knack for reviving recipes from grandma’s days. The result is exquisite creations that will amaze your palate every time. Sweeten up your everyday life at home with our extraordinary dishes – you can find classic recipes from our kitchen right here. You can also find our recipes in our cookbook, which you can buy for 15.00 euros directly from us. Enjoy!

Starters

Schüttelbrot – crunchy flat bread

Ingredients for 10 pieces of Schüttelbrot

 

Sourdough starter:
250 g rye flour
250 ml lukewarm water (30° C)
20 g fresh yeast

 

Dough:
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

 

Method

  1. Dissolve the yeast in lukewarm water, add to flour, mix well to produce a soft dough, cover, and leave to leaven in a warm place (30 °C) for 1 hour.
  2. Mix the sourdough with the remaining ingredients to produce a uniform dough, cover, and leave to rest for 10 to 15 min.
  3. Divide the dough into 10 pieces of similar size (150 g), form into rolls, and place onto a cloth dusted with flour. Leave to rise for 10 min.
  4. Place each roll onto a wooden board the size of a pizza and shake it around, turning the board and causing the dough to broaden until it is finally flat. The bread is called Schüttelbrot because it is shaken flat. Bake at 210-220 °C for approx. 30 min.

 

Recommendation

Leave the rolls to rise until they eventually flatten out of their own.