Can anyone suggest a typical Estonian sourdough bread recipe, preferably no more than 33% rye? A visitor has come from that country and I'd like to give her a taste of home.
Here are a few links. Not sure what kind of bread you are looking for. Rye bread is king but so is whole wheat. Barley bread is similar to an Irish Soda bread, according to a few authors.
It would depend on how long I'd been away from home, but if I went to visit friends in a different country I might not necessarily be delighted if they cooked me (for example) traditional British fish and chips... it's very hard to get them 'right' :-)
Just a thought, but maybe cook a bread that's going to be new to *both* of you?
My wife's mom is Estonian. They do bake a fairly dense, sour rye sourdough but its my FIL who does the baking and he uses a bread machine. If it would be helpful, I could try to get the recipe from them?
Thanks. The visitor has gone but I may give the Must Lieb recipe a go: it seems to be around 30% rye in the "Estonian Tastes and Traditions" book. I'll try and adapt it for sourdough rather than yeast, or do a combo.
Sounds great. Would love to see how it turns out, Owen. My MIL has a ton of handwritten recipes from her mom, who passed a few years back. Serious local lore buried in them. Tons of fermented products, including this one (my FIL adapted it for bread machine, I think). Fermentation in the family - Aino, my MIL's mom, hada brother who passed in 2017, who ran the Tartu õlletehas, under and after the fall of the USSR. Weirdly, and I was a brewer at the time working for a regional brewery out of Chicago, my wife entered us in a web contest and we won - a tour of British breweries, among other things.
First night, had dinner with the late Michael Jackson (beer and scotch writer, not King of Pop) at the White Horse in Parson's Green, London. As it turns out Michael and Heino (the brewery manager, MIL's uncle) knew each other very well, and Michael told us a lot of tales.
Sorry for the long-winded trip down memory lane. You just triggered a lot of memorable times. The Singing Revolution. A valiant people.
Check Stan's site. He has recipes organized by regions.
http://theryebaker.com/
Nothing from Estonia, unfortunately. The book may have something but it's a long wait at the library . . .
I’m not familiar with Estonian Bread, but I dod try looking something up.
Copy and paste the line below into your web browser. You may find something.
site:thefreshloaf.com estonia
Danny
Here are a few links. Not sure what kind of bread you are looking for. Rye bread is king but so is whole wheat. Barley bread is similar to an Irish Soda bread, according to a few authors.
http://estonia-paradise-of-the-north.blogspot.com/2015/05/karask-estonian-barley-bread-recipe.html
https://books.google.com/books?id=mPK75-OPQkQC&pg=PA164&lpg=PA164&dq=sepik+bread+recipe&source=bl&ots=KDKUSb6EiA&sig=ACfU3U3EFAo9Uweb4aWXibuNGi…
https://estoniancuisine.com/2017/02/23/how-to-do-estonian-black-bread-leib/
A few more key word search ideas:
karask (barley bread), sepik (wheat bread or a mix of grains), sai (wheat), must leib (black bread)
It would depend on how long I'd been away from home, but if I went to visit friends in a different country I might not necessarily be delighted if they cooked me (for example) traditional British fish and chips... it's very hard to get them 'right' :-)
Just a thought, but maybe cook a bread that's going to be new to *both* of you?
My wife's mom is Estonian. They do bake a fairly dense, sour rye sourdough but its my FIL who does the baking and he uses a bread machine. If it would be helpful, I could try to get the recipe from them?
Thanks. The visitor has gone but I may give the Must Lieb recipe a go: it seems to be around 30% rye in the "Estonian Tastes and Traditions" book. I'll try and adapt it for sourdough rather than yeast, or do a combo.
Sounds great. Would love to see how it turns out, Owen. My MIL has a ton of handwritten recipes from her mom, who passed a few years back. Serious local lore buried in them. Tons of fermented products, including this one (my FIL adapted it for bread machine, I think). Fermentation in the family - Aino, my MIL's mom, hada brother who passed in 2017, who ran the Tartu õlletehas, under and after the fall of the USSR. Weirdly, and I was a brewer at the time working for a regional brewery out of Chicago, my wife entered us in a web contest and we won - a tour of British breweries, among other things.
First night, had dinner with the late Michael Jackson (beer and scotch writer, not King of Pop) at the White Horse in Parson's Green, London. As it turns out Michael and Heino (the brewery manager, MIL's uncle) knew each other very well, and Michael told us a lot of tales.
Sorry for the long-winded trip down memory lane. You just triggered a lot of memorable times. The Singing Revolution. A valiant people.
Happy baking!
Here's what I made, excellent taste:
Must leib (Estonian black bread)
Makes 1 loaf.
4 Tbsp molasses (non-sulphured)
200ml warm water
7g dried yeast
1/2 Tbsp instant coffee
1/2 Tbsp cocoa
1/2 Tbsp salt
1/2 tsp carraway seeds
125g wholewheat flour
125g rye flour
95g white flour
Cornmeal, whisked eggwhite
Mix molasses, yeast, water. Leave for 10 mins.
Is separate bowl mix flours, then combine wet & dry ingredients using a mixer for 5 mins.
Shape into a ball, leave in covered oiled bowl in warm place till doubled (3 hrs approx)
Knead by hand for 5 minutes, shape and put into tin; leave till doubled (1 hr approx).
(Optional: brush top with eggwhite, dust with cornmeal)
Slash and bake in a steam oven for 50 mins at 180C fan, then 5 mins in oven after removing from tin.
I will try and develop a sourdough version of this: unfortunately my rye starter has died.