Ingredients for 10 pieces of Schüttelbrot
250 g rye flour
250 ml lukewarm water (30° C)
20 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
- 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.
- Mix the sourdough with the remaining ingredients to produce a uniform dough, cover, and leave to rest for 10 to 15 min.
- 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.
- 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.
Leave the rolls to rise until they eventually flatten out of their own.