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You can find the photo at:

This particular bread held different names in different regions of Germany.

Alemannic = Schild

East Friesland = Plaskes

Saxony = Quarkkelchen

Swabia = Ostergeigen

Upper Bavaria = Osterlaibl

Pomerania = Osterwolf

The shape of the bread varied as much as the name. 


Unleaven bread


2 cups all-purpose flour

1 cup whole wheat flour

water as needed


  1. Preheat oven to 450 degrees.
  2. Line two large baking sheets with parchment paper.
  3. Mix two flours together and add water until you have a soft, kneadable dough.
  4. Knead about five minutes or longer.
  5. Let dough rest a couple of minutes.
  6. Break off egg-sized portions of dough.
  7. Stretch as thinly as you can before rolling into thin, oval slabs that are as thin as possible.
  8. Prick each slab with a fork or pastry docker.
  9. Place on baking sheet and as soon as sheet is filled with matzohs, place in oven, and bake until crisp and buckled, about 3 minutes. Cool and eat