Description
Schüttelbrot Alto Adige PGI or Südtiroler Schüttelbrot g.g.A. is a crispbread obtained from oven-baked dough made with rye flour (min 50%), common wheat and/or emmer flour, salt, wheat or barley malt, yeast and mother yeast, fennel seeds, and other spices.
Production Area
The production area of Schüttelbrot Alto Adige PGI is within the entire territory of the autonomous province of Bolzano.
Production Method
The ingredients used for the production of the Schüttelbrot Alto Adige PGI are rye flour (min. 50%), common wheat and/or emmer flour, salt, wheat or barley malt, yeast and mother yeast (minimum 4%) produced in the bakery, fennel seeds and other spices (cumin and/or fenugreek and/or anise and/or coriander). The processing is divided into two stages. The ingredients are first kneaded to obtain the dough, which is then left to rise on special leavening apparatuses for 20 to 100 minutes, at a temperature between 25 and 40 °C. The portions of dough are arranged on a floured, round wooden cutting board one at a time, after which they are "shaken" with a precise, circular movement that slowly shapes and flattens them so as to reduce the thickness of the leavened dough. This process dissolves the dough and gives the bread its characteristic gnarly texture. The balanced rotation of the board allows the dough to expand homogeneously. The product owes part of its name to this shaking process (from the German schütteln, to shake). The flattened pieces of dough are then baked in the oven at 160-250 °C for at least 20 minutes, in order to make them crispy. The aim of the baking process is to obtain a crispy, crumbly bread that is not too moist, with a shelf life of up to 18 months. Once the crispbreads are cooked, they are left to cool and then packaged.
Appearance and Flavour
Schüttelbrot Alto Adige PGI is a typical rye crispbread with an irregular, flat round shape; the diameter ranges from 3 to 35 cm and it is between 3 mm and 1.5 cm thick. In the mouth it is crispy and slightly sour, with a spicy aromatic taste and an evident note of fennel.
History
Schüttelbrot was first mentioned in the Tyrolean Order of Bakers of 1610, which described the composition of the dough and the shaking technique used to shape the bread. However, it is believed to have existed in its present form, or something similar, for far longer. There are documents from the Middle Ages which provide information about the production of Schüttelbrot bread and the art of bread-making in South Tyrol.
Gastronomy
Schüttelbrot Alto Adige PGI stands out for its long shelf-life. It is a stockpile bread, that is, designed to be stored for a long period of time. As it is composed entirely of a hard, crisp crust, it must be broken before being eaten. Traditionally it is broken with a firm tap in the centre of the crispbread, which splits it into lots of pieces. It is delicious eaten on its own, but also extremely good with Speck Alto Adige PGI and local cured meats and cheeses; it can be spread with the typical horseradish sauce and paired with a South Tyrolean wine or a glass of local beer.
Marketing
The product is marketed as Schüttelbrot Alto Adige PGI or Südtiroler Schüttelbrot g.g.A. and is sold as loose loaves or in food-grade packets.
Distinctive Features
Rye is a fundamental ingredient for making Schüttelbrot Alto Adige PGI: it is used to make both the dough and sourdough. The natural yeast gives the bread a good level of acidity, which characterises the taste, helps create the characteristic irregular structure of the crispbread, and helps extend the shelf life.
