Recipe for Zweiback

The following is a Recipe for ww2 Era Zweiback (Not modern day)

The information had been approved and provided by CDB Pocket litter

http://facebook.com/pocketlitter

Zwieback was one of the primary German rations and it probably is the easiest to make at home

Ingredients

4 cups of flour - unbleached/ wheat or normal flour. 4 teaspoons of salt 2 cups of water (read the steps, do not poor everything at once) 1 teaspoon of caraway seeds

STEP 1 Mix the flour with the salt, caraway seeds and add the water as you go. Make sure the dough does not get sticky. If it gets too sticky you have added too much water and you need to add some more flour. When properly mixed, the dough should be a solid mass.

STEP 2 Take a Roller and roll the dough untill it is approximately 1cm (.40 inch) thick.

Step 3

Use a knife to cut out the zwieback pieces. Cut out pieces that are roughly 2,5 - 4cm (1x1,25 inch).

Step 4

Repurpose the leftover edges and mix them back with the rest of the dough. Go back to STEP 2 untill you run out of dough and continue to

Step 5

Take a moment and look at the lovely pieces you have fabricated Preheat oven to 190°C. (375°F.) and take a moment to look at the beautifull pieces of Zwieback you created

Step 6

Take a wooden, metal or plastic pin with about 2-3mm in diameter and push 2 holes in every piece of Zwieback.

Step 7

Put the zwieback on a large platter in the preheated oven and bake for approximately 20 minutes. Then remove from Oven

Optional - Turn the pieces around and go for another 15 minutes or untill they change colour just a bit. The result of giveing them abother 15 minutes will make them go harder and last longer however you will lose alot of flavour.

Remove from oven.

Step 8

Remove from oven and let them cool for 30 minutes.

Step 9

Insert into Zwiebackbeutel

Step 10

Ready to be packed for your reenactment and eat when hungry