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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.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 12 hrs 20 mins
Course: bread, breads, Breakfast
Cuisine: european, german
Servings: 24 Servings

Ingredients

  • cups all purpose flour
  • ½ cup Wholewheat Pastry Flour
  • tsp Instant Yeast
  • 3 tbsp sugar
  • ½ tsp salt
  • ¼ tsp Ground Cinnamon
  • tsp Grount Nutmeg
  • 2 tbsp Butter, softened
  • 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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