Südtiroler Schüttelbrot – Traditional South Tyrolean Rye Flatbread Recipe

Crisp, thin South Tyrolean schüttelbrot made with rye, seeds and caraway. Step-by-step schedule, practical tips and science-backed explanations for a reliable bake.

At a Glance

Difficulty
medium
Active Time
45 minutes
Total Time
18-26 hours (including cool-proofing)
Yield
8–10 medium crackers (approx. 500–600g dough)

Schüttelbrot is a thin, cracker-like rye flatbread from South Tyrol characterized by a crisp crumb, seeds (typically caraway and fennel), and long fermentation for flavor and shelf stability. Using a sourdough or a firm rye starter improves digestibility and flavor complexity [1][2].

✓ Thin, crisp texture ideal for storage ✓ Long, cool fermentation for depth of flavor ✓ Uses mostly rye flour with seeds and spices

Not suitable if:

Ingredients

Weigh all ingredients on a kitchen scale. Schüttelbrot relies on accurate hydration and seed ratios for crispness [1].

Ingredient Amount % Note
Medium rye flour 300g 75% Type 1150-style or strong dark rye
Bread flour or spelt flour 100g 25% Adds a bit of gluten for handling; optional
Water 220g 55% Room temperature; adjust slightly for flour absorption
Active rye sourdough starter (100% hydration) 60g 15% Fed and active (bubbly) — a firm starter also works
Salt 8g 2%
Sunflower oil 15g 3.75% Helps with crisping and handling
Caraway seeds 10g 2.5% Traditional flavor
Fennel seeds 8g 2.0% Optional, toasted for milder aroma
Cracked rye or coarse cornmeal 30g 7.5% Adds crunch; optional

Schedule

Traditional Slow Version

Cold overnight retard to develop flavor and permit next-day baking

Day 1 morning Feed starter (if keeping one) so it's active by evening
Day 1 evening Mix dough (20 min)
Day 1 late evening Bulk ferment at room temp 2–4 hours until slightly risen
Day 1 night Shape thin disks and place on parchment, cold proof in fridge (8–14 hours)
Day 2 morning Bake (15–25 min)

Faster Same-Day Version

Shorter fermentation at warmer room temp for same-day crispbreads

Morning Mix dough (20 min)
Midday Bulk ferment 4–6 hours at 70°F/21°C
Afternoon Shape thin disks and final proof 1–2 hours (1–2 hours)
Late afternoon Bake (15–25 min)

💡 Tips

  • If dough over-ferments and becomes sour, shape thin and bake immediately to reduce collapse [1].
  • Retarding in the fridge concentrates flavor and makes dough easier to roll thin without tearing [2].

Step by Step

1

Autolyse and mix

Combine rye flour, bread/spelt flour, cracked rye, seeds, and water in a large mixing bowl. Let rest 20–30 minutes (autolyse) to hydrate the rye, which reduces stickiness and improves handling [1]. After autolyse, add starter, salt and oil; mix with a dough scraper until uniform. Rye dough will remain tacky — that's normal [2].

✓ Visual check: Uniform, slightly sticky dough with seeds evenly distributed
⚠️ Common mistake: Adding too much flour to 'fix' stickiness; instead hydrate and chill slightly

⏱ 30–40 minutes

2

Short bulk fermentation

Cover the bowl and leave at room temp (68–72°F / 20–22°C) until dough shows a slight rise and gas pockets begin to form — about 2–4 hours depending on temperature.

✓ Visual check: Small bubbles and a softer, slightly expanded dough

⏱ 2–4 hours

3

Divide and shape thin

Dust work surface with rye flour or cracked rye. Turn dough out and divide into portions. Using floured hands and a rolling motion, press and gently roll each portion into thin rounds or ovals (2–3 mm thick). Use a dough scraper to transfer onto parchment paper.

✓ Visual check: Evenly thin discs with visible seed distribution

⏱ 15–20 minutes

4

Cold proof (recommended) or short proof

For best flavor and easier handling, place shaped discs on parchment in the fridge overnight. For same-day baking, proof at room temp 1–2 hours until dough feels less elastic.

✓ Visual check: Discs slightly firmer and surface tack reduced

⏱ 8–14 hours (cold) or 1–2 hours (room temp)

5

Bake until crisp

Preheat oven to 480°F/250°C. Place a baking stone or sheet in oven. Slide parchment with discs onto the hot surface. Bake 6–10 minutes, then lower to 430°F/220°C and continue 6–12 minutes until deeply golden and crisp. Rotate halfway for even color. Use oven mitts when handling hot trays.

✓ Visual check: Even deep golden-brown color; brittle, fully crisp texture when cooled

⏱ 12–22 minutes

6

Cool fully

Transfer with a dough scraper or spatula to a wire rack. Cool completely before storing — warm schüttelbrot softens and may become chewy instead of crisp [1][2].

✓ Visual check: Completely cooled, brittle crackers

⏱ 1–2 hours

Tips & Variations

Variations

Herbed Schüttelbrot

Add 1 tbsp dried rosemary and 1 tsp thyme to dough

→ Aromatic, pairs well with cheeses

Seed-heavy

Increase cracked rye to 50g and add 30g mixed seeds

→ More crunch and rustic texture

Spiced

Add 1 tsp smoked paprika and 1/2 tsp black pepper

→ Smoky, savory profile

Pro Tips

  • 💡 Roll thinner than you think — the dough shrinks slightly in baking; aim 2–3 mm.
  • 💡 Toast fennel or caraway briefly in a dry pan to bloom aroma before mixing.
  • 💡 Store in an airtight tin for maximum shelf life; schüttelbrot was historically made for long storage [2].

Common Issues

Common issues and quick fixes for crisp, reliable schüttelbrot:

Storage

Airtight tin or jar

2–3 weeks

Keep in a cool, dry place; separate layers with parchment to avoid breakage

Paper bag inside a tin

1–2 weeks

Allows minor moisture exchange to avoid sweating

Freezing

3 months

Pack in airtight bag, thaw at room temp

⚠️ Do not refrigerate — cool, dry storage preserves crispness; refrigeration accelerates moisture migration and softening [1].

Sources

  1. [1]
    The Perfect Loaf – The Perfect Loaf – Link
  2. [2]
    Plötzblog – Plötzblog – Link