Recipe how to bake at home World War II crackers (zwieback) and pack them properly. These crackers (Zwieback) were used as a substitute for bread in food rations for German soldiers, mainly in iron supplies.
About 90 individual pieces can be made from this manual. In food rations, they were packed in 250 grams in paper or plastic bags, but most commonly they could be seen in cloth bags -> bread bag in soldiers (for reusability)
- 540g Flour
- 350ml Water
- 10g Salts
- 2g Caraway
Mix all the ingredients and make the dough. (The dough should be dry and non-sticky - carefully with the addition of water)
Roll the dough to a thickness of 5 - 8 millimeters.
From the prepared dough we cut out individual pieces measuring 2 - 2.5 x 4 centimeters. Or you can cut individual strips and then cut individual pieces from them. (Put enough flour under the rolling dough to keep the dough from sticking).
I will make two holes in the individual pieces with a stick or a toothpick to make the dough baked and have the right look.
Place the cut pieces on a baking tray and bake in a preheated oven for 20 minutes at 175 ° C.
After cooling, the crackers can be packed in a bread bag where they were packed in 250g.
All done! Now you have baked crackers (zwieback) that you can use freshly for reenactment action or at the show (if you let them dry).