Reiseproviant (travel provision, long-keeping bread)
Zwieback — Twice-Baked Travel Rusk
TravelReconstruction🍯moyen1 h 30 (with rising and double baking)
Slices of lightly sweetened and aniseed milk bread, first baked as a loaf then re-baked until dry and crunchy: they keep for weeks and are dipped in milk or coffee.
Reiseproviant (travel provision, long-keeping bread)
Slices of lightly sweetened and aniseed milk bread, first baked as a loaf then re-baked until dry and crunchy: they keep for weeks and are dipped in milk or coffee.
I spend my life on the road, from one court to another, and the coach is hardly conducive to good meals. So I always carry this twice-baked bread, Zwieback, which does not spoil and lasts weeks in the satchel. We bake it as a loaf, slice it, then pass it back in the oven until it rings dry under the finger; dipped in a little warm milk, it makes the journey less harsh for a man who thinks more than he eats.
Ingredients
- •Wheat flour — to a soft dough (bread base)
- •Sourdough or yeast — a little (fermentation)
- •Milk — for the dough (tenderness)
- •Anise or caraway — a pinch (flavor)
- •A little honey or sugar — light (sweetness)
- •Salt — a pinch (seasoning)
How it was made : Zwieback (literally 'twice baked') continues the old European tradition of biscuit bread (biscuit, from bis coctus) carried by travelers, soldiers, and sailors. The double baking removes moisture and allows preservation for several weeks, making it an ordinary travel provision in Germany.