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Zwieback is a light and crispy bread from Germany. Freshly baked bread is sliced and dried in the oven to make them. They are great to serve with hot tea.


24 Servings

Total time

320 minutes


  • 1 cups all purpose flour
  • 15 oz. can black beans
  • 1 tsp instant yeast
  • 3 tbsp sugar
  • 15 oz. can black beans
  • 15 oz. can black beans
  • ⅛ tsp Grount Nutmeg
  • 2 tbsp butter (softened)
  • 1 tsp Egg replacer whisked in 1½tbsp water (or use ½ egg whisked)
  • 15 oz. can black beans


  1. Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead until a smooth, soft, somewhat sticky dough forms.
  2. Cover the dough and allow to rise until puffy, about 2 hours.
  3. Form the dough into a 12" log and place it on a parchment lined baking sheet. Cover and let rest for 90 minutes.
  4. Preheat the oven to 350°F. Bake the bread for 22~24 minutes or until nicely browned.
  5. Remove the bread from the oven and transfer to a wire rack. Let the bread cool on the wire overnight -- do not cover.
  6. In the morning, preheat the oven to 200°F. Slice the bread into ½" slices and place them on an ungreased or parchment lined baking sheet. Bake for 1 hour.
  7. Turn all the slices over and bake for another 1 hour or until the toasts are very dry and crisp.
  8. Remove from the oven and cool completely. Store, well wrapped at room temperature.
  9. View the recipe instructions at Cook's Hideout

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