Oven
Schüttelbrot with caraway and fennel
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Caraway, fennel and coriander give these thin rye flatbreads their aroma. The simple home version is baked until crispy in the oven and then dried.
Timing
- For: 4 flatbreads
- Preparation: 20 min.
- Cooking time: 24-30 mins.
- Walking time: 45–60 min.
Estimated nutrition
per piece · Calculated for 4 pieces.
- Energy
- ≈ 420 kcal
- Protein
- ≈ 11.8 g
- Carbohydrates
- ≈ 82.2 g
- Fat
- ≈ 1.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 350 g rye flour · ≈ 350 g · Assumed quantity / reference product
Roggen Mehl, Type 1150 (C223300) - 150 g wheat flour · ≈ 150 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 350 ml lukewarm water · ≈ 350 g · Assumed quantity / reference product
Trinkwasser (N110000) - 8 g dry yeast · ≈ 8 g · Assumed quantity / reference product
Backhefe getrocknet (Trockenbackhefe) (R458000) - 1 tsp sugar · ≈ 4 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000)
Not included in the base calculation
- 2 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 tsp fennel seeds · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 tsp caraway · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 tsp coriander seeds · Aromatic / small seasoning or colouring amount
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 350 g rye flour
- 150 g wheat flour
- 350 ml lukewarm water
- 8 g dry yeast
- 1 tsp sugar
- 2 tsp salt
- 1 tsp fennel seeds
- 1 tsp caraway
- 1 tsp coriander seeds
Instructions
- Mix yeast with water and sugar, then add both types of flour and salt.
- Lightly crush and knead the fennel, caraway and coriander; the dough remains soft and sticky.
- Cover and let rise for about 45-60 minutes until the dough has visibly risen.
- Press four portions very thinly into flat cakes on heavily floured baking paper; wet your hands if necessary.
- Bake at 210 °C top/bottom heat for 12 minutes, reduce the temperature to 170 °C and dry for another 12-18 minutes until the bread is hard and crispy.
- Allow to cool completely and store in a dry place.
Tips
- The crispy, dry structure is desired here; Don't judge like soft flatbread.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
