Ultner Brot Hand-Shaken Organic Schüttelbrot. Crispy rye flatbread from South Tyrol – thin, savory, and shaken by hand.
Ultner Brot Hand-Shaken Organic Schüttelbrot is a thin, crispy flatbread made predominantly from organic rye flour, seasoned with fennel and blue fenugreek. It is baked in St. Walburg in the Ulten Valley in South Tyrol. One pack contains 200 g.
Schüttelbrot from Ultner Brot is the classic South Tyrolean snack bread. Its name (“shaken bread”) reveals how it is made. The very soft dough, consisting primarily of rye flour, is shaken on round wooden plates before baking. This causes the dough to spread out into a thin, round flatbread. In the oven, it becomes a hard, crispy bread that you break into pieces by hand. Dry bread could be stored for a long time, which was a real advantage in mountain villages. At Ultner Brot, every single flatbread is shaken by hand. In addition to rye, the dough contains wheat flour, yeast, fennel seeds, rock salt, blue fenugreek, and wheat bran; according to the manufacturer's catalog, it also contains a small amount of barley malt flour. All ingredients except the salt are organically grown.
Flavor
Hand-shaken Schüttelbrot has a robust rye flavor and makes an audible crunch when broken. The fennel adds a fine note of anise, while the blue fenugreek provides a savory, slightly hay-like depth. Together, they create the characteristic seasoning found in so many rye breads in South Tyrol.
Because the flatbread is so thin, every bite is almost entirely crust. The surface is uneven and slightly blistered, just as the dough settled while being shaken. No two flatbreads are the same. Those expecting a soft bread to spread will find it too hard. It is a bread for snacking and chewing, not for toasting.
Usage
Schüttelbrot is a staple of the *Marende*, the traditional South Tyrolean afternoon or evening snack. Place it on a wooden board next to speck, Kaminwurzen (smoked sausage), and a piece of mountain cheese, and break it into pieces at the table. It pairs well with a light red wine like Vernatsch, or apple juice for the children.
It is also a great choice with soup. Whether with barley soup, pumpkin soup, or a clear beef broth, it makes a perfect alternative to a bread roll. Broken into a salad bowl, it serves as a rustic crouton alternative. And in the morning, it tastes great with butter and a little honey or jam—making your breakfast a crunchy affair.
Store the package in a dry place away from light. According to the manufacturer's catalog, the Schüttelbrot has a shelf life of seven months; once opened, it stays crispy longest in a tin box.
Our tip: Place the Schüttelbrot on the table whole and let your guests break off their own pieces. The crunch is simply part of the *Marende* experience.
Origin
This Schüttelbrot comes from St. Walburg in the Ulten Valley, where Ultner Brot bakes at an altitude of around 1,200 meters. The bakery is a family business: the current owner's great-grandmother opened the bakery in 1919. Today, her great-grandson Hannes Schwienbacher runs the operation, with the motto “Full grain ahead.”
According to the manufacturer's catalog, almost all products at Ultner are made by hand. They state that they do not use baking aids or pre-mixes in their doughs; instead, they give them the necessary time. With Schüttelbrot, you can see this craftsmanship directly: every flatbread has its own unique shape because it is shaken individually on the wooden plate. The bakery has been working with organic ingredients since 1982; the organic control body is IT-BIO-013.
For whom
The Hand-Shaken Organic Schüttelbrot is for anyone who wants to bring a taste of South Tyrol to their table, whether you are planning a trip or just got back. It fits perfectly with a snack shared with friends, on a hike, or with a soup dinner. As a souvenir from the mountains, it is light and has a long shelf life. For something smaller and intended as a snack, try the Mini Schüttelbrot. If you prefer Schüttelbrot in stick form, choose the Spelt Grissini with Schüttelbrot. You can find all baked goods from the Ulten Valley on our Ultner Brot page. The Schüttelbrot contains gluten from rye and wheat, and according to the manufacturer's catalog, also from barley malt. Because it is so thin, fragments may occur during shipping, but this does not affect the taste. It is not suitable for those with a gluten intolerance.
Thinly shaken, crisply baked, and seasoned with the flavors of fennel and blue fenugreek – the Schüttelbrot from the Ulten Valley for your Marende at home.
