Zwieback

Bread baked in the ordinary way is never entirely dextrinized, or the starch turned into grape sugar, therefore zwieback or twice-baked bread is very wholesome and easy to digest.
To make zwieback, slice the bread about three-quarters of an inch thick, and let it dry out in the sun, or a slow oven, until it is entirely dry. Increase the temperature of the oven and brown the bread to a golden brown. It must be carefully watched, as it burns easily.

NOTE:
The renowned herbalist Jethro Kloss stated (back in his days) he has kept zwieback an entire year in fine shape in a common barrel lined with heavy brown paper. During this time there was a long period of wet weather, and it seemed as if the zwieback had gathered a little moisture, but there was not a trace of mold; he put it outdoors on paper in the sun and let it dry out thoroughly again, and after it had been heated in the oven, it was just as good as when it was freshly made. He did this for experimental purposes.
Zwieback should be made an important part of our diet, and if rightly handled, will save a great deal of time and expense. He had at times, when he was not in a position to bake his own bread, had some bakery make twenty-five, fifty, and even a hundred up to four hundred loaves of good, whole wheat bread, after his own recipe, for himself and neighbors. The bread can be sliced evenly and dried out in an oven, or better outdoors in the sun, until it is perfectly dry. Then heat the oven and brown slightly on both sides. Use for breakfast or lunch time. To make an excellent lunch, serve with fruits, or fruit juices. Soybean milk or malted nut cream. Use it any way you like, but make it a practice to have a large supply of zwieback on hand.

Wheat Bread Recipe

 

 

Works Cited:
Kloss, Jethro. The Original Back to Eden. Benedict Lust Publications, 1971.

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