Zwieback

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 4 dozen toasts

Recipe photo

Crunchy, ultra-light zwieback toast has been a favorite of teething babies for years. Add a layer of cinnamon-sugar to the toasts as they bake, and you've made Trenary Toast, a specialty of the Trenary Home Bakery in Michigan's Upper Peninsula. The cinnamon version of zwieback also mimics Finnish korpu, if you're partial to those tasty toasts.

Read our blog about zwieback, with additional photos, at Flourish.

Zwieback

star rating (10) rate this recipe
Hands-on time:
Baking time:
Total time: Overnight,
Yield: 4 dozen toasts
Published: 01/01/2010

Ingredients

Tips from our bakers

  • Some of our taste-testers preferred the stronger flavor of 1/2 teaspoon nutmeg. If you're not a fan of that spice (or if you'll be feeding these mainly to kids), use just 1/4 teaspoon.

Directions

1) Combine all of the dough ingredients (everything except the cinnamon-sugar), and mix and knead to form a smooth, soft, somewhat sticky dough.

2) Cover the dough, and allow it to rise till it's quite puffy, about 2 hours.

3) Divide the dough in half. Each half will weigh just under 16 ounces.

4) Shape each half into a 12" log, and place on a lightly greased or parchment-lined baking sheet. Cover the logs, and allow them to rise for about 90 minutes, till they've expanded (though they won't have doubled in bulk). Towards the end of the rising time, preheat the oven to 350F.

5) Bake the bread for 22 to 24 minutes, till it's a deep, golden brown, and its temperature at the center is at least 190F.

6) Remove the bread from the oven, and allow it to cool on a rack. Let it rest at room temperature overnight; don't cover it.

7) Next day, cut the loaves into 1/2" slices.

8) Lay the slices on two ungreased or parchment-lined baking sheets.

9) Bake the slices in a preheated 200F to 225F oven for 1 hour. Remove the pans from the oven, and turn all the pieces over. For cinnamon toasts, sprinkle about 1/4 teaspoon cinnamon sugar evenly over the top surface of each toast.

10) Return the pan to the oven, and bake for an additional 1 hour, or until the toasts are very dry and crisp.

11) Remove from the oven, and cool completely. Store, well-wrapped, at room temperature.

Yield: 4 dozen toasts.

Reviews

1
  • star rating 01/23/2015
  • lynnmcelin from KAF Community
  • Made for my granddaughter and they turned out just like I remember from my childhood. Topped with cream cheese is still my favorite way to enjoy zwieback.
  • star rating 01/08/2015
  • Martin from Wisconsin
  • Made this for my 7 month old son who is teething. He hasn't tried them yet, but my wife and I think the taste and texture are great. they baked up picture perfect. I grew up eating zwieback, and these take me back to when I was a kid. I remember zwieback and loved them too! Happy baking! Laurie@KAF
  • star rating 07/12/2014
  • ponytail from KAF Community
  • Made these toast last night, they came out wonderful! I went ahead and baked them again after i let the bread cool for an hour. My husband said it taste like the real thing. Thank you so very much for posting it
  • star rating 12/30/2013
  • Barbara from Long Island
  • I made these for a Greek walnut cake recipe that I was given years ago, and hadn't been able to find Zweiback for a long time; the recipe is great! I'm almost ashamed to admit it, but they kept for several months wrapped in parchment in a cookie tin. My recipe calls for one box of Zweiback, crushed--the people at Nabisco customer service were really helpful and told me that the original box weighed 6 ounces, so I was able to use the KAF recipe and then weigh out the 6 oz. for my cake and store the remainder.
  • star rating 09/30/2013
  • themadscientistskitchen from India
  • Tastes Yum. I made it without the egg but still it was very tasty
  • star rating 08/13/2011
  • ATL Ann from KAF Community
  • I make this for my baby and she loves it- she's 21! It's easy, tasty, long lasting, and a good portion control for those of us who can limit ourselves to a couple. I just began Pilates and this has become a go-to for something a little sweet that won't undo blood, sweat and tears in the gym!
  • star rating 03/06/2011
  • erendis from KAF Community
  • I made this for my baby- she loved it! The second loaf, I dusted with the cinnamon sugar for my husband and I- we loved it too! The texture was very pleasing, great with the morning cup of coffee. Also- I am way too impatient to wait overnight. I sliced it once cool, and toasted it on the first side for 2 hours, second side, one hour. They were perfectly dry and in a ziploc bag, lasted for weeks!
  • star rating 04/07/2010
  • Jeanne from Boston
  • I made this for my Easter cheesecake crust and boy, did it deliver. No one in my family knew the difference, and they have been eating this cheesecake for years. The taste was extremely close to the original Zwieback, and as a yeast bread, the preparation was simple enough. The dough rose nicely and baked up as advertised. The toasts looked wonderful and duplicated the crust made by the original Zwieback toasts. Thank you King Arthur Flour!
  • star rating 02/15/2010
  • from
  • star rating 05/29/2009
  • Abbey W. from Los Angeles, CA
  • I've made these twice now for a friend's teething baby (without the added cinnamon sugar) and saved some for my husband too. They were a hit! Now I have requests to make these from the mom all the time. All of the adults like to eat them with their coffee too. The last batch I made I substituted some white whole wheat flour for some of the all-purpose since that's what I had- those weren't quite as light and airy as the original recipe batch, but I think they worked fine. We've kept them in an air-tight container and they've kept for several weeks. Maybe they last longer, but we couldn't wait that long to find out. This is a good, super crunchy and satisfying snack. (It's also great to grab a few for a quick breakfast running out the door!) Thanks!
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