For the Völser Schüttelbrot first sift the flours into a suitable bowl and prepare the dampfl in the middle from yeast and a little lukewarm water.
Let it rise, then knead a rather soft dough with the remaining ingredients and water. Let this dough rise until it has almost doubled in size.
Sprinkle a bread towel with bran (“semolina”), place hand-sized piles of dough on it and let rise again for about 1/2 hour.
Place these patties on a floured board (about 35 cm in diameter) and shake in a circle until the dough is almost board size and quite thin. This “shaking” requires a little patience and some skill.
Bake in a heated oven at 200 degrees. The Schüttelbrot should get a nice brown color.
Spread out the Völser Schüttelbrot after baking and let it dry.
Preparation Tip:
In South Tyrol, Völser Schüttelbrot is usually eaten with bacon and cheese.