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Varenyky. Borscht. Zwieback. Recipes & Pictures.

A steaming golden zwieback, its top intact, as yet unopened. The yeasty aroma of fresh baked zwieback invades your nostrils. The bottom is crusty, but not hard. Perfect for a slab of butter or a spoonfull of jam. The crease is soft. You will eat the top half plain, savouring the fluffy bread..

Zwieback

What is it?

The sacred Mennonite bread. A perpetuated edible relic from the Mennonites of Ukraine and Russia. The Khmu Mennos among us are learned in the mysteries of Phở, our old ones teach Zwieback. The unitiated mistake it for a mutant dinner roll.

Must I be Mennonite to appreciate the Glorious Zwieback?

Zwieback transcends culture.

How do I make it?

Here's a recipe for creating life from yeasty dust:

Makes about two dozen.

  1. Make the dough

    1 Tb yeast

    1 ts sugar

    2 cups warm milk

    Mix in a bowl. Let yeast develop for about ten minutes. Should get nice and bubbly.

    2/3 cup soft butter (or lard!)

    2 ts salt

    6 cups flour

    Combine. Mix and knead in flour until dough is soft and tacky. Let rise for an hour, or until doubled.

  2. Shaping

    Grab a lump of dough. Squeeze a small ball out from your thumb and forefinger. Squeeze out another, smaller ball. Place it on top of the first and firmly press down with your thumb.

  3. Bake

    Let rest for 10-15 minutes. Bake until done at 400° fahrenheit. About 20 minutes.

@mefeeboshet of YouTube fame has uploaded an in-depth series of her zwieback making.