World Flavors Cookbook

Rukkileib (Estonian Rye Bread)

Name: Rukkileib (Estonian Rye Bread)
Cook time: 60 min
Cuisine: Estonia
Ingredients: 1kg rye flour 100g sourdough starter (leaven) Warm water 1 tbsp salt 2 tbsp sugar or molasses Optional: caraway seeds or sunflower seeds

The cornerstone of Estonian cuisine; a dense, dark, and naturally leavened sourdough rye bread.

Cuisine: Estonia

Ingredients

1kg rye flour 100g sourdough starter (leaven) Warm water 1 tbsp salt 2 tbsp sugar or molasses Optional: caraway seeds or sunflower seeds

Instructions

1. Mix the sourdough starter with 200g of rye flour and enough warm water to make a thick paste. Let it ferment in a warm place for 12-24 hours until bubbly. 2. Add the remaining flour, salt, sugar, and more warm water to the starter. 3. Knead the dough (it will be very sticky). 4. Shape into a large loaf or two smaller ones. 5. Let rise in a warm place for 3-5 hours until cracks appear on the surface. 6. Preheat oven to 220°C (425°F). Bake for 15 minutes, then lower heat to 180°C (350°F) and bake for another 45-60 minutes. 7. Wrap the hot bread in a thick cloth and let it rest for at least 12 hours before slicing.