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Farm bars
Farm recipes
‘Schüttelbrot’ hard flat bread

Tyrolean recipes - farm recipes


‘Schüttelbrot’ hard flat bread


100 g flour (wholemeal)
30 g yeast
250 g flour (rye)
3 tspn caraway seeds
350 g flour (wheat)
¼ litre water
1 pinch salt
1 tspn sugar
4 tspn oil
250 ml milk
1 egg


Mix different flour types together in a bowl and make a small dent in the middle. Pour water into another bowl, add sugar and stir. Pour this mixture into the hollow in the flour, sprinkle salt around the hollow, add milk and other ingredients and mix everything together. Allow to rise for around 25 minutes. Form small balls from dough and roll out into rounds of about 5 mm thickness with a rolling pin. Place on baking tray, beat egg and brush onto dough. Allow to rise for another 15 minutes and bake for 5 to 10 minutes in oven pre-heated to 200°C.
 Let bread dry out (in South Tyrol the farmers place it in a special rack in the attic, but a dry, airy and relative cool spot indoors is also fine).