The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.
Typical Tyrolean product made a mixture of flour, spinach and eggs. Cook in boiling salted water until they come to the surface, about 2-3 minutes. Drain and serve with red sauce, melted butter and sage or with cream and bacon. and bacon. Alternatively they can be stir-fried over a low heat for 2 minutes or poured onto a plate and microwaved for 1 minute at 500w. Once opened consume within 2 days.
