for 4 person

Starter dough

150 g	wholemeal rye flour
¼ cube	yeast (approx. 10 g)
1 ½ dl	water

Dough

4 dl	water
200 g	wholemeal rye flour
150 g	white flour
2 tsp	salt
¼ cube	yeast (approx. 10 g)
1 tsp	fennel seeds, finely ground
1 tsp	caraway seeds, finely ground
1 tsp	aniseed, finely ground
a little	white flour

Schüttelbrot

a little

white flour

Tomato salad

800 g	beef tomatoes, thinly sliced
2 tbsp	thyme leaves
1	red onion, finely chopped
3 tbsp	olive oil
2 tbsp	white balsamic vinegar
1 tsp	salt
a little	pepper

How it's done

Starter dough

Mix the flour and yeast in a bowl. Pour in the water, mix with a wooden spoon, do not knead. Cover the dough and leave to rise at room temperature for approx. 1 hr.

Dough

Pour the water into the starter dough, mix. Add the flour and all the other ingredients up to and including the aniseed, mix well with a wooden spoon. Cover and leave to rise again at room temperature for approx. 30 mins. Place the dough on a well-floured surface, divide into 6 equal portions, dust with flour, leave to rest for approx. 15 mins.

Schüttelbrot

Place the portions of dough one after the other on a well-floured, round wooden board. Jerk (shake) the wooden board up and down in circular motions until you have an even, thin, round flatbread (see tip). Place the flatbreads on three trays lined with baking paper.

To bake

Approx. 25 mins. in an oven preheated to 220°C (convection). Remove from the oven, leave to cool on a rack.

Tomato salad

Mix the tomatoes and remaining ingredients in a bowl, serve with the flatbreads.

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