Russian Mennonite zwieback

Russian Mennonite zwieback, or "Tweebak" in the Plautdietsch language, is a distinctive type of yeast bread roll made from two pieces of dough stacked atop each other. The challenge lies in preventing the top dough ball from collapsing during baking. Traditionally, these rolls are baked on Saturdays and enjoyed on Sunday mornings or during afternoon Faspa, a light meal.

The history of zwieback traces back to the port cities of the Netherlands and Danzig, where sailors took along toasted, dried buns for their long sea voyages. Mennonite immigrants from the Netherlands who settled in West Prussia, around Danzig, preserved this tradition. They later carried it with them to Russia, in present-day Ukraine, when establishing new colonies.

A classic zwieback recipe often uses lard instead of butter or sometimes a mix of both, imparting a rich flavor that needs no extra butter when served. However, they pair excellently with a bit of jam or jelly. These recipes are typically passed down through generations, frequently featuring measurements based on experience rather than precise units.

To make zwieback, you generally start by scalding milk and shortening, then adding yeast. Mix in flour, salt, and sugar to form the dough, shape it into balls, and let it rise. Finally, bake them at 410ºF until they achieve a lovely golden brown.

Russian Mennonite zwieback is more than just a bread roll; it is a cherished tradition passed down through generations, reflecting a rich history of migration and cultural exchange.