- 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
German Zwieback
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
1 | Make dough | 5 |
In a mixing bowl, combine 4 cups all-purpose flour, 6 tablespoons granulated sugar, 2 ½ teaspoons instant yeast, 1 ¼ teaspoons salt, ½ teaspoon cinnamon, ¼ to ½ teaspoon nutmeg, 4 tablespoons softened butter, 1 large egg, and 1 cup lukewarm milk and mix to form a smooth, soft, tacky dough. | ||
2 | Rise | 2h |
Cover the dough and let rise for about 2 hours. | ||
3 | Divide dough | 2 |
Once puffed, divide the dough in half. Each half should weigh about 16 ounces. | ||
4 | Shape loaves | 3 |
Shape each half into a 12-inch log and place on a parchment-lined baking sheet. | ||
5 | Leave to rise | 90 |
Cover the loaves, and let them rise for about 90 minutes. | ||
6 | Preheat oven | 5 |
Towards the end of the rising time, heat the oven to 350 °F. | ||
7 | Bake | 20 |
Bake the loaves for 22-24 minutes until deep golden brown and the temperature at the center is at least 190 °F. | ||
8 | Cool | |
Remove the loaves from the oven, and let cool on a wire cooling rack. Let the loaves rest, uncovered, at room temperature overnight. | ||
9 | Preheat oven | 5 |
Next day, preheat the oven to 200 °F. | ||
10 | Slice loaves | 3 |
Cut each loaf of bread into ½-inch slices. Lay the slices on two parchment-lined baking sheets. | ||
11 | Bake | 2h |
Bake the slices for 1 hour. Remove the pans from the oven, and flip all the slices. For cinnamon toast, sprinkle about ¼ a teaspoon of cinnamon sugar evenly over the top of each toast. Return the baking sheets to the oven, and bake for another 1 hour, or until the toasts are crisp and dry. | ||
12 | Cool | |
Once toasted, remove from the oven and let cool completely on the wire rack. | ||
13 | Serve | |
Serve as a snack, and store well-wrapped or in a tightly sealed container at room temperature. | ||
Recipe Reviews
It's a perfect teething biscuit! Thanks for sharing recipe!
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