Welcome to Love With Recipes, where we believe every recipe tells a story, and every dish is made with love 💕. Today, we’re diving into a traditional German treat: Zwieback Rusks. These crispy delights, perfect for a snack or a morning bite, can be stored for months without losing their crunch, thanks to their unique salt-free preparation. Let’s get started on this delightful journey!
German Zwieback Rusks Recipe
Description:
Rusks made without salt, as in this recipe, and stored in an airtight container will keep for months. Salt should not be added to the dough because it absorbs moisture from the atmosphere, making the rusks soften more quickly.
Cooking Times:
| Task | Time |
|---|---|
| Preparation Time | 30 minutes |
| Cooking Time | 1 hour 20 minutes |
| Total Time | 1 hour 50 minutes |
Ingredients:
- 8-9 cups all-purpose flour
- 2 packages active dry yeast
- 3 cakes fresh yeast
- 1/2 cup + 2/3 cup milk
- 3 tablespoons sugar
- 8 tablespoons butter
Nutrition Information (per serving):
- Calories: 76.4
- Fat: 2g
- Saturated Fat: 1.1g
- Cholesterol: 12.7mg
- Sodium: 14.8mg
- Carbohydrates: 12.6g
- Fiber: 0.4g
- Sugar: 1.4g
- Protein: 2g
Yields:
- Servings: 72 rusks
Instructions:
-
Activate the Yeast:
- Start by creaming the yeast with 1/2 cup of the milk and 1 teaspoon of the sugar. 🌿
- Leave it in a warm place until it becomes foamy, approximately 15 minutes.
-
Prepare the Yeast Sponge:
- Add the foamy yeast mixture to 2 cups of the flour.
- Mix thoroughly, gradually adding 2/3 cup of the remaining milk to form a yeast sponge.
- Allow the sponge to rise in a warm place until it has doubled in size, which should take about 1.5 hours. ⏲️
-
Form the Dough:
- Stir in the egg yolks, the remaining sugar, butter, the rest of the flour, and the remaining milk into the risen sponge.
- Blend the mixture into a smooth dough.
-
Knead the Dough:
- Turn the dough out onto a floured surface and knead it thoroughly for about 15 minutes, or until it is smooth and elastic. This step is crucial for developing the dough’s structure.
-
First Rise:
- Cover the dough with a damp cloth and let it rise for 30 minutes in a warm place.
-
Shape the Loaves:
- Divide the dough and shape it into three 12-inch cylindrical loaves.
- Sprinkle the tops with a few drops of tepid water.
-
Second Rise and First Bake:
- Place the loaves on buttered baking sheets, let them rise for about 45 minutes.
- Preheat your oven to 400°F (200°C).
- Bake the loaves for 50 minutes, or until they turn light brown.
-
Slice and Second Bake:
- Let the loaves cool completely, preferably overnight.
- The next day, cut the loaves into thin slices using a very sharp knife.
- Preheat your oven to 325°F (165°C).
- Place the slices on buttered baking sheets and bake for 30 minutes, turning them after 15 minutes to ensure they dry evenly and turn a beautiful, even brown.
-
Store and Enjoy:
- Once completely cooled, store the rusks in an airtight container. These delightful Zwieback Rusks will keep for months, staying crisp and ready to enjoy at any time. 🌟
Notes:
- Ensure your workspace is warm enough to facilitate the yeast activity.
- Use a very sharp knife to slice the loaves for even, thin rusks.
- Baking the slices twice ensures the characteristic crunch of traditional rusks.
Indulge in these delightful rusks with a cup of tea or coffee, or use them as a base for your favorite spreads and toppings. Each bite will transport you to the charming bakeries of Germany, where tradition meets taste in every crumb. Happy baking! 🍞✨
