Here it is, from Barkman Avenue to your countertop. Bake with joy.

Zwieback Recipe

From Steinbach Bakery Ltd., kitchen-tested by Doug Toews, Wpg., Man.

20 Zwieback buns.

NOTE: Much better results for frozen/reheated buns when produced with canola
oil. The original recipe calls for 1/3 – 1/2 cup butter or lard for buns you
plan to eat fresh and not freeze.

Ingredients.

-1/2 cup water for proofing the yeast. (Optional: use leftover potato-boiling
water. The bakery did not use that but it is a traditional way to make
Zwieback. Why waste water?)

• 2 cups whole milk
• 1/4 cup canola oil
• melted butter for brushing the buns after baking
• 1-1/2 to 2 tsp. salt (to taste)
• 3 to 4 tbsp. sugar (to taste)
• 1 tbsp yeast – 2 packages
• 4-1/2 – 5-1/2 cups all-purpose flour
  Preparation.

Mix 3 cups of flour with the yeast and then add the water and other
ingredients. Mix well. Then work in the rest of the flour as needed and knead
for 10 minutes. A slow first rise of 1 to 1-1/4 hours will give a better-
tasting bun. Punch down and let rest 10 minutes. Pinch into ball and form the
buns. A little water (just a dab) on top of the base helps keep the top on.
Cover with heavy plastic or wax paper (helps keep the tops on) and let rise
for 20 to 30 minutes. Bake at 375 for 20 to 25 minutes. Centre rack or
slightly above centre to prevent the bun bottoms from being overdone.
Optionally brush or rub with butter when just cool enough to handle.