traditional or with sesame

We grow our own fenugreek every year.

The Schuettelbrot is made from a smooth rye sourdough and is another typical South Tyrolean kind of bread. Its hearty taste derives from various spices like caraway, fennel seed, ground fenugreek or aniseed. The special baking method has given the bread its name: The dough pieces are shaken on small round wooden trays until they are flat. Then they are baked in the oven. The result is a crunchy piece of bread consisting almost entirely of crust.