Völser Schüttelbrot

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.

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