Schüttelbrot
... When, in the bakery of Ivo Mulser in the center of Völs am Schlern / Fiè allo Sciliar, the long work-night nears its conclusion and the buns, turnovers, ciabatte, baguettes, and whole-grain loaves have been taken out of the oven, it's time to begin making the bakery's specialty: "Völser Breatl.“ In particular vacationers frequently bombard the baker with questions about the special ingredients and origin of "Schüttelbrot." The question as to the meaning and origin of its name is the easiest to answer: It really is shaken.
To prepare "Schüttelbrot," Ivo Mulser – whom everyone in Völs/Fiè calls "Beck’n Ivo" – takes rye flour, wheat flour, malt flour, water, salt, yeast, and spices (caraway, fennel, and ground coriander). Neither lard nor preservatives are employed. These ingredients are mixed and stirred – the dough should actually have an almost batter-like consistency. A machine divides the dough into individual portions and weighs them. These portions are then placed on a cloth dusted with flour and slid on a long board into a high shelf – because the warmest place in the bakery is underneath the top level. There, the dough must be allowed to rise for about 20 minutes. Then the pieces of dough are placed on a wooden board dusted with rye flour and then literally shaken by hand (hence "Schüttelbrot"), i.e. quickly turned with a rotary motion. When the dough is flat and has reached the desired size, it is shoved into the oven (preheated at 220 °C) and baked for 23-24 minutes.
"Schüttelbrot" – which is available in various different forms and sizes – has long since proven a market success, and is quite popular in foreign countries, too (under the trademark "South Tyrolean Schüttelbrot"). Numerous visitors to Völs/Fiè drop by "Beck’n Ivo" just before leaving so that they can load up on this local specialty – as provisions for the road, but especially as gifts for loved ones at home.
The residents of Völs/Fiè, themselves, prefer their "Breatl" when it's still quite fresh and soft. But once the "Schüttelbrot" has become hard, it can be stored for a considerable period. But however you prefer it, it's the perfect accompaniment to a typical South Tyrolean afternoon snack ("Marende") consisting of cured bacon, sausage and cheese, spread with butter or (and that's Ivo's recommendation) diced and served in warm milk for breakfast.
To prepare "Schüttelbrot," Ivo Mulser – whom everyone in Völs/Fiè calls "Beck’n Ivo" – takes rye flour, wheat flour, malt flour, water, salt, yeast, and spices (caraway, fennel, and ground coriander). Neither lard nor preservatives are employed. These ingredients are mixed and stirred – the dough should actually have an almost batter-like consistency. A machine divides the dough into individual portions and weighs them. These portions are then placed on a cloth dusted with flour and slid on a long board into a high shelf – because the warmest place in the bakery is underneath the top level. There, the dough must be allowed to rise for about 20 minutes. Then the pieces of dough are placed on a wooden board dusted with rye flour and then literally shaken by hand (hence "Schüttelbrot"), i.e. quickly turned with a rotary motion. When the dough is flat and has reached the desired size, it is shoved into the oven (preheated at 220 °C) and baked for 23-24 minutes.
"Schüttelbrot" – which is available in various different forms and sizes – has long since proven a market success, and is quite popular in foreign countries, too (under the trademark "South Tyrolean Schüttelbrot"). Numerous visitors to Völs/Fiè drop by "Beck’n Ivo" just before leaving so that they can load up on this local specialty – as provisions for the road, but especially as gifts for loved ones at home.
The residents of Völs/Fiè, themselves, prefer their "Breatl" when it's still quite fresh and soft. But once the "Schüttelbrot" has become hard, it can be stored for a considerable period. But however you prefer it, it's the perfect accompaniment to a typical South Tyrolean afternoon snack ("Marende") consisting of cured bacon, sausage and cheese, spread with butter or (and that's Ivo's recommendation) diced and served in warm milk for breakfast.
