Double toasted bread is something each german child knows since very early childhood. It is called Zwieback (double baked) There is even an Wikipedia article available about german Zwieback.
Babies enjoy their first Zwieback to gnaw on for theething matters (it really helps..) or have ground Zwieback mixed with freshly ground apple as a small lunch which is easy to swallow and nice to the little stomach. Therefore in former times Zwieback was plain, no sugar coating, no chocolate coating, plain bread. Now there are still the plain ones in the shops out there but also different kinds of sweet "cookiesome" treats.
As to be seen here: http://www.brandt-zwieback.de/minis
Brandt is the most famous and oldest Zwieback-producer in Germany. They are running a Zwieback museum too.
But I never, really never made Zwieback on my own and now the time was up. I used Marks recipe and made some changes - as always...
I escpecially love Brandt's Zwieback coated with lots of coarse brown sugar and aniseeds. So I prepared it:
|very crisp brown sugar- aniseed - rusk|
A little german language lession: Brot is the term for bread and broetchen means very small / cute bread. The word ending "chen" is a diminutive, we germans use lots of diminutives. It always puts something into a small and cute form.
I sawed the "small and cute" bread into thin slices using my bread knife. Mohnbroetchen are not that bubbly as baguette. The texture of the bread is a little bit more dense but flexible.
For the fattening ingredient I used a mix of butter and olive oil. Much more tasty than butter only, because I know a spanish sugar coated double baked sweet treat made of olive oil and some very flat and crisp puff pastry. So I went along with this in mind.
I used a few spoons melted butter and the same amount of olive oil.
First I brushed the bread slices with this mix than I dipped the slices into granulated brown sugar and sprinkled aniseeds - just a few pinches and some fleur the sel: fine seasalt flakes.
Yes, sugar and a little salt. It is magic...
|bread sliced oiled and dipped into sugar|
|bread slices on their way|
|double baked bread roll slices|
I ate 2 of this crisp little friends hot out of the oven and let the rest cool down on a rack. Afterwards I stored them in an air-tight container. Guess we will finish them in a blink.