Schüttelbrot - Chrunchy flat bread

For 10 pieces

Pre-dough
250 g rye flour
250 ml lukewarm water
20 g yeast

Dough
500 g rye flour
250 g wheat flour
850 ml lukewarm water
20 g yeast
20 g salt
1 tbsp fennel
1 tablespoon caraway
2 tbsp bread clover

For the pre-dough, dissolve the yeast in the warm water and mix with the flour to form a soft dough. Leave to rest at room temperature for approx. 1-2 hours.
Then for the dough, dissolve the yeast again in the warm water and mix well with all the other ingredients and the pre-dough. Leave to rest again for approx. 1 hour. Then divide the mixture into approx. 150 g dough pieces and place them on flour-dusted cloths and let them rest again for approx. 15 minutes. Now place each piece of dough on a pizza-sized board and shake it in a circle so that the dough runs out thinly. Bake in the oven at approx. 210° for approx. 20 minutes.

Our tip
The Schüttelbrot can also be sprinkled with sesame seeds or pumpkin seeds before baking.