- 4 cups (480 g) All-purpose flour
- 6 tbsp (46 g) Granulated sugar
- 2 ½ tsp Instant yeast
- 1 ¼ tsp (8 g) Salt
- ½ tsp Cinnamon
- ¼ to ½ tsp Ground nutmeg
- 4 tbsp (57 g) Buttersoftened or cut into pats
- 1 Large eggs
- 1 cup (227 g) Milklukewarm
- ¼ cup (50 g) Cinnamon sugarfor sprinkling, optional
Make four dozen Zwieback sweetened toasts at home and enjoy them as a delightful addition to any snack or meal. Soft wheat bread enriched with egg, baked in the oven, then cut into slices and baked for the second time until golden and toasted. These are just like teething cookies we loved as kids, but so much better than those store-bought ones.
Like most no-knead bread recipes, this is pretty simple to make and doesn’t require any fancy ingredients. To the mixing bowl, add flour, sugar, yeast, salt, cinnamon, nutmeg, butter, egg, and milk. Mix the dough, then allow about two hours for the dough to rise. Then it’s time to divide the dough, shape into loaves, and let rise. Bake the loaves until deep golden brown and let cool completely. Next day, cut the bread into thick slices and bake in a cool oven (200 °F) for 1 hour. Then flip all the slices and sprinkle with cinnamon sugar. Return to the oven and bake for another hour. Once toasted, let cool completely on a wire rack and serve.
To make the German Zwieback, you will need the following ingredients:
Steps to make German Zwieback
Leave to rise
Towards the end of the rising time, heat the oven to 350 °F.
Next day, preheat the oven to 200 °F.