Zwieback is a type of crisp, sweetened bread, made with eggs and baked twice.
It is sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast.[1] Zwieback is commonly used to feed teething children[1], and as the first solid food for patients with an upset stomach.
The name comes from German zwei ("two") or zwie ("twi-"), and backen, meaning "to bake".[2] Zwieback hence literally translates to "twice-baked".
Zwieback originated in East Prussia, Germany. The Mennonites brought Zwieback to Russia (now Ukraine); during and after the Russian Revolution, they brought Zwieback to Canada, and other parts of the world.