Transcript Estonian bread

How to make Estonian traditional
black bread
Rye (Secale cereale)
• Rye is the most important
cereal used to make
traditional Estonian black
bread.
• In Estonian the word
“bread“ means only black
bread, made from rye.
• Baking bread at home
is becoming increasingly
popular in Estonia.
Cornflower (Centaurea cyanus)
• Our national flower,
cornflower, is a good
friend to rye. In
Estonian, cornflower
is called rukkilill,
which literally means
‘rye flower’.
• The cornflower motif
is often used in
traditional Estonian
patterns.
Baking bread
You need (for 3 medium-sized loaves):
• leaven 3-4 tablespoonfuls
• water 1.2 litres
• rye flour (the amount will be determined
later)
• salt 1-5 teaspoonfuls
• sugar 200 gr
• cumin, flax seeds etc. – whatever you like
About the leaven
• The leaven (starter) is the dough in the state of
fermentation and leavening (souring). This method of
raising the dough has been known for more than 5,000
years. The fermenting and souring are brought about by
the biological processes of micro-organisms, mainly
yeasts and lactic bacteria. Two fermentation processes –
alcoholic and lactic acid fermentation – take place
simultaneously.
• Every time you make bread, remove a small amount of
the leaven before adding flour and save it for the next
batch. The best way to store it is in a jar in the
refrigerator. You can keep it there for 1-2 weeks.
The best flour for bread is ground
in an old windmill
At first mix the leaven with warm
water, add 400 dl rye flour, mix,
and let it stay for at least 12 hours.
Then add sugar, salt and
flaxseeds.
Add cumin and mix carefully.
Add some good wholegrain
rye flour.
Mix everything together. There is
enough flour if you can hardly stir
the dough.
Butter the baking tin. You can use
a ceramic tin as well.
Stroke the surface smooth with a
wet hand and press in some holes.
Add some seeds if you like.
Leave the loaves in the oven for 4-5 hours at
40-50 °C for rising. Here you can see what
they should look like when they have risen
enough.
Then bake at 200 °C for 1 hour.
Here they are. What a good smell!
Hide under a piece of felt or a
thicker towel for some post-baking.
Enjoy your meal!
Thanks for your attention!
Eha-Mai Karu
Rapla
ESTONIA