Z for Zwieback


Today is the last day of the Blogging Marathon with alphabets. It has been a wonderful series and I have enjoyed myself a lot. There is nothing like being among friends and likeminded ones who think mostly about food. Well it’s the cherry on the top, the icing on the cake… to name a few metaphors.

See these are also food related. LOL!

For the alphabet Z I wanted to do yes you guessed right Zucchini bread. But then family seemed to sense it,” No Zucchini” was the dictate! Well then I started thinking about Zebra cake and as I was speaking to Vaishali. She said it’s difficult and being short on patience anyway I was in half mind… So out went Zebra cake.

Back to Google and I found this Zwieback at King Auther’s here. So that was that my search ended and I baked this delicious toast.

According to Wikipedia which I am quoting , “Zwieback is a form of rusk eaten in Germany, it is a type of crisp, sweetened bread, made with eggs and baked twice. It originated in East Prussia. The Mennonites brought Zwieback to the Russian Empire; during and after the Russian Revolution, when many fled, they brought Zwieback to Canada, the United States and other parts of the world.

It is sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast.[1] Zwieback is commonly used to feed teething children, [1] and as the first solid food for patients with an upset stomach.

The name comes from German zwei (“two”) or zwie (“twi-“), and backen, meaning “to bake”.[2] Zwieback hence literally translates to “twice-baked”.”

Well I made this delicious bread without the eggs and we are not complaining. The only complaint was I had halved the recipe!!  Anyway there is always another time.

The bread needs overnight cooling so I was worried if the girls will leave it alone but on the same day I had baked the bee hive bread and so they were too full with the bread and the soup. Thank God for small mercies! So mine was safe for the night.


Here is what you will need as

  • 1 cup flour
  • 1 ½ tbsp sugar
  • ½ + 1/8 yeast tsp
  • ½ tsp salt
  • A pinch cinnamon
  • A pinch nutmeg
  • 1 tbsp butter softened
  • ¼ cup warm milk
  • Cinnamon and sugar (optional)
  • Mix the milk and sugar well. Add the yeast and mix well. Set aside for the yeast to do its magic for about 10 minutes.
  • Next mix all the ingredients except the cinnamon and sugar.
  • Mix well and knead to form smooth, soft dough. It will be somewhat sticky.
  • Make a small ball Cover the dough and keep it in a well oiled container. Turn the ball so that both the bottom and the top of the ball are well oiled.
  • allow it to rise till it’s quite puffy, about 2 hours.
  • If you are using my measures you will get only one log else please divide the dough in half.  And shape each half into a 12″ log, and place on a lightly greased butter paper.
  •  Cover the log/logs, and allow it to rise for about 90 minutes, till will expand but will not double.
  • 10 minutes before the end of the rising time preheat the oven to 350°F/180ᵒC.
  • Transfer the log/logs to the oven and Bake the bread for 25 minutes or till your bread gets a deep, golden brown colour.
  • Remove the bread from the oven and let it cool completely. Let it sit under the wire mesh overnight.
  • Next day preheat the oven to 200°F to 225°F /100ᵒC.
  •  Cut the bread into ½ inch slices and arrange them on a baking try. I did not use the butter paper.
  •  Bake the slices for an hour.
  • After an hour turn all the pieces over.  Sprinkle cinnamon sugar evenly over the each toast about ¼ tsp will be enough.
  •  Return the tray to the oven and bake for another 1 hour, or until the toasts are very dry and crisp.

z 3

Here are the rest of the Marathon runners.

Courtesy: Preeti

Courtesy: Preeti

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me onTwitter too!



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23 thoughts on “Z for Zwieback

  1. Sowmya September 30, 2013 at 11:50 am Reply

    that is new to me… looks very delicious and soft!!


  2. manjula September 30, 2013 at 11:59 am Reply

    wow I love rusk biscuits and this recipe sound very interesting dear 🙂 looks super crispy and perfect tea time snack to munch !!

  3. KP September 30, 2013 at 1:57 pm Reply

    The outcome of this ABC BM is the new names and novel items from all participants.As a reader I was also enjoying the fun and wondering what weird name would crop up.daily
    Congratulations on your successful completion of this marathon.The rusk looks crisp.

    • themadscientistskitchen September 30, 2013 at 7:26 pm Reply

      Thanks KP sir. I am glad we kept you interested. Its more like a serial you watch on TV is it not?

  4. Priya September 30, 2013 at 2:50 pm Reply

    Zwieback looks fabulous and prefect tea time snack..

  5. Srivalli October 1, 2013 at 6:59 am Reply

    This bake sounds so perfect Archana…and the process is surely much easier than what you seem to have done here..this sounds so complex to me..LOL..anyway I have congratulate you on the wonderful dishes you selected..so many were new to me and would want to make them sometime..the month that has got over was surely so addictive..very nice!

    • themadscientistskitchen October 4, 2013 at 10:43 pm Reply

      Thanks a lot Valli. Actually there is not mush work. In fact I prefer to bake a bread more than baking a cake. I know what my yeast is up to. 🙂

  6. Pavani October 1, 2013 at 8:18 am Reply

    This is such an interesting bread. Slow baking at low temperature — never tried this technique before. Bookmarked to try soon. Enjoyed reading your A-Z series Archana 🙂

    • themadscientistskitchen October 4, 2013 at 10:42 pm Reply

      Me too Pavani. I enjoyed whole series now cursing myself for not taking part in the next one.

  7. Vaishali Sabnani October 1, 2013 at 2:41 pm Reply

    beautifully baked!..Archana you must make the zebra cake too…when you have time..but this toast is crunchy crisp and tempting!

  8. Roma October 1, 2013 at 4:29 pm Reply

    This is a rare dish. Nice pick for ‘z’.

  9. Sandhya Karandikar October 1, 2013 at 4:42 pm Reply

    Hats off Archana. You say you are short of patience and you made this. I would steer clear of any recipe with long cooling time and twice baking. Those slices look so wonderful. Now I must try and also dig up my saved recipes of twice baked goodies to try.

  10. Preeti Garg October 1, 2013 at 10:10 pm Reply

    Perfectly baked and good with tea or coffee

  11. cookingwithsapana October 1, 2013 at 10:13 pm Reply

    Zwieback looks crispy and yummy ! Loved all your recipes with amazing names….

  12. Sandhya Ramakrishnan October 2, 2013 at 8:03 am Reply

    These look perfect! Double baking them would make it nice and crispy 🙂

  13. pumpkinfarmfood October 2, 2013 at 5:25 pm Reply

    wonderfful way to end the series Archana, lovely rusk recipe, book marking, had great fun doing BM with you

  14. Chef Mireille October 3, 2013 at 3:22 am Reply

    how interesting..definitely worth trying

  15. Deena Kakaya October 5, 2013 at 12:30 pm Reply

    Rusk biscuits throw me back a bit; haven’t had them in so long…will have to try your recipe x

  16. Swathi October 7, 2013 at 1:30 am Reply

    Delicious Rusk recipe Archana, I love it I am going to make this soon. I am leaving the link of my new site,please visitZest South Indian Kitchen Zest South Indian Kitchen

  17. Rajani October 7, 2013 at 11:03 pm Reply

    Nice recipe to wind up the series…Loved all your posts – your humorous touch makes the reading very enjoyable 🙂

  18. harini October 18, 2013 at 10:05 pm Reply

    A perfect tea time snack!

  19. veena October 27, 2013 at 10:29 pm Reply

    The bake looks so perfect!!!Enjoyed the marathon with you!!

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