Ferment:

2.5 dl lukewarm (37-40 °C) water

2.5 g yeast

2.5 dl rye flour

48 hours later:

25 g yeast

7 dl lukewarm water

3 tbsp oil

ca 2.5 1 (ca 1.3 kg) rye flour or

a mixture of wheat and rye flour

2 tsp salt

2 tsp sugar

The ferment with its long rising period adds to the taste of rye bread, gives it a moist texture, and keeps it from drying out. You can make a double quantity of the ferment, and keep the rest in an airtight container in a freezer or a fridge. Bread made solely from rye flour is heavy and dense and does not rise very well. This is why rye flour is usually mixed with wheat flour in equal measures. Though the taste of rye will predominate, the bread will rise better and will therefore be more 'airy'.

Measure the ferment flour into a bowl, add the water, mix well and leave covered with cling film in a warm, draught-free place to ferment. On the third day crumble 25 g yeast into a large bowl, add a little water and sugar and mix until it is dissolved. Now add the rest of the water, oil, ferment and salt, and then about 2 1 of the flour. Knead, adding flour, until the dough no longer sticks to the bowl or your hands. Sprinkle the dough with flour, cover it, and leave to rise in a warm place for 50-60 minutes. Outturn the dough onto a table sprinkled with flour, and gradually knead in the remaining flour, until the dough no longer sticks to the table. Mould the dough into two smooth loaves, place them on baking sheet covered with a greaseproof paper, cover them with a tea-towel and leave to rise in a warm place for about 30 - 40 minutes. Prepare oven to 175 °C, brush loaves with lukewarm water or milk, bake on the lower shelf for 50-60 min. You can find out whether the bread is ready by the following method: take the loaf out of the oven, turn upside down and tap a few times; if you hear a hollow sound, it is ready, if the sound is muffled, it should be placed back into the oven. Cool on a rack under the tea towel.

The short story of the Estonian Cuisine