Zwieback Bread
Zwieback is a light and crispy bread from Germany. Freshly baked bread is sliced and dried in the oven to make them. They are great to serve with hot tea.
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Ingredients
- 1½ cups all purpose flour
- ½ cup Wholewheat Pastry Flour
- 1¼ tsp Instant Yeast
- 3 tbsp sugar
- ½ tsp salt
- ¼ tsp Ground Cinnamon
- ⅛ tsp Grount Nutmeg
- 2 tbsp Butter, softened
- 1½ tsp Egg replacer whisked in 1½tbsp water (or use ½ egg whisked)
- ½ cup Lukewarm Milk
Instructions
- Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead until a smooth, soft, somewhat sticky dough forms.
- Cover the dough and allow to rise until puffy, about 2 hours.
- Form the dough into a 12" log and place it on a parchment lined baking sheet. Cover and let rest for 90 minutes.
- Preheat the oven to 350°F. Bake the bread for 22~24 minutes or until nicely browned.
- Remove the bread from the oven and transfer to a wire rack. Let the bread cool on the wire overnight -- do not cover.
- In the morning, preheat the oven to 200°F. Slice the bread into ½" slices and place them on an ungreased or parchment lined baking sheet. Bake for 1 hour.
- Turn all the slices over and bake for another 1 hour or until the toasts are very dry and crisp.
- Remove from the oven and cool completely. Store, well wrapped at room temperature.
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