Schüttelbrot, South Tyrol’s ‘Shaken’ Bread

mini Schüttelbrot

mini Schüttelbrot

Schüttelbrot is a traditional bread of South Tyrol flavored with caraway seeds, coriander, fennel or aniseed, typically served with speck and cheese as an afternoon snack. This savory, crisp flatbread takes its name from the shaping method: after the dough rounds are rolled out and transferred to a baking sheet, the Bäckermeister literally shakes them into shape (schütteln = to shake). The unique flatness of this bread, called pane scosso in Italian, allows for easy storage in a slotted wooden shelf (pictured below), which together with the crisp, fast-drying texture ensures a long shelf-life—the perfect bread for farmers and peasants in the Alpine winter. Though usually around ten inches in diameter, Schüttelbrot can also be made in small, cracker-like rounds (pictured above).

Schüttelbrot storage