Schüttelbrot is the typical bread of South Tyrol. This is a little thin and very crispy bread that is cooked to make it crispy.
The crushed is based on rye and has a very particular taste. It can be spiced with very different combinations. Normally the most classic are the cumin, fennel seed or coriander.
This bread is really good to be eaten alone or with bacon, speck and cheese, or coated with sauce to the typical horseradish.
What makes this bread so crispy is its processing, which also stems from its name. The bread dough is very liquid and is paid into a baking dish or pan during cooking and you must shake it ("schütteln" = shake).