Schüttelbrot, the popular South Tyrolean bread got its peculiar name from the way it is prepared. The thin flatbread is made from a soft rye dough. After ¾ fermentation, the dough pieces are “flattened” with a round board and manual skill and then baked.
Brixen Tourismus Gen. © Hannes Niederkofler – Brot- und Strudelmarkt
In earlier times, farmers were self-sufficient and bread was baked only a few times a year on the farms.
In the past, on Alpine farms, bread was baked only a few times a year, as flour was a precious resource and the harsh mountain life made frequent baking difficult. To ensure long shelf life, farmers developed a dough made with rye flour, water, yeast, and spices such as fennel and caraway. After rising, the dough was shaken—hence the name “Schüttelbrot,” which means “shaken bread” in German—on special wooden boards to create its thin and irregular shape.
Thanks to its crunchy texture and low moisture content, Schüttelbrot could be stored for months without losing its flavor, making it an ideal food for the long Alpine winters. Even today, it remains a symbol of South Tyrolean culinary tradition and is often enjoyed with speck and local cheeses.
Schüttelbrot is an ideal snack for in-between snacks, as an ingredient in soups, as an aperitif with a glass of Prosecco. But where it should not be missing: at a good South Tyrolean Marende (snack) with speck, sausage, cheese, butter, beer and wine.
It is made exclusively from natural ingredients, has no preservatives, no chemical additives and only approx. 1.5 % own fat content. Schüttelbrot is rich in natural dietary fibre, aids digestion and is ready to use at any time and practical to take on the go.
Today, Schüttelbrot is known throughout the country and is also very popular abroad.
Today, Schüttelbrot comes in a wide variety of shapes and sizes. In addition to new spice additions such as sesame, onion or garlic, there are lighter or darker, thinner or thicker loaves, depending on the type of flour. The Schüttelbrot is lactose-free and vegan (except the variety with speck).
