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.
Recipe by: Tourist office Partschins/Parcines