Eesti Leib — Print Recipe — The Culinary Codex

Dense, dark, slightly sweet Estonian sourdough rye bread with a thick crust and malty interior — the soul of Estonian cuisine.

Ingredients

1 Combine rye flour, bread flour, and salt. Add sourdough starter, warm water, and malt syrup.
2 Mix until a sticky dough forms — rye dough will not become smooth like wheat dough.
3 Add caraway seeds and mix through. The dough should be wet and sticky.
4 Shape into a loaf with wet hands, place in a greased loaf pan or form a round on a lined baking sheet. Cover and let rise 2-3 hours.
5 Bake at 200°C (400°F) for 15 min, then reduce to 175°C (350°F) and bake 45 min more until dark and hollow-sounding when tapped.
6 Cool completely before slicing — rye bread must rest at least 12 hours for the crumb to set properly.

Did You Know?

Estonians consider wasting bread a sin. Tradition holds that if you drop bread on the floor, you must pick it up and kiss it before eating it.