1 / 19

How to make Estonian traditional black bread

How to make Estonian traditional black bread. 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 becom ing increasingly popular in Estonia. Rye ( Secale cereale ).

avon
Download Presentation

How to make Estonian traditional black bread

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. How to make Estonian traditional black bread

  2. 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. Rye (Secale cereale)

  3. Cornflower (Centaurea cyanus) • Our national flower, cornflower, is a good friend torye. In Estonian, cornflower is called rukkilill, which literally means ‘rye flower’. • The cornflower motif is often used in traditional Estonian patterns.

  4. 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

  5. About the leaven • The leaven (starter) is the dough in the state of fermentation and leavening (souring). This method of raisingthe 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.

  6. The best flour for bread is ground in an old windmill

  7. At first mix the leaven with warm water, add 400 dl rye flour, mix, and let it stay for at least 12 hours.

  8. Then add sugar, salt and flaxseeds.

  9. Add cumin and mix carefully.

  10. Add some good wholegrainrye flour.

  11. Mix everything together. There is enough flour if you can hardly stir the dough.

  12. Butter the baking tin. You can use a ceramic tin as well.

  13. Stroke the surface smooth with a wet hand and press in some holes. Add some seeds if you like.

  14. 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.

  15. Then bake at 200 °C for 1 hour.

  16. Here they are. What a good smell!

  17. Hide under a piece of felt or a thicker towel for some post-baking.

  18. Enjoy your meal!

  19. Thanks for your attention! Eha-Mai Karu Rapla ESTONIA

More Related