Estonia, Rocca al Mare school: Estonian rye bread for fathers

Our first cooking class took place in November 2017, when we made Estonian dark bread for Father’s Day.

Before the class we had went to a museum that displayed how bread was made in the medieval Estonian households.

In the classroom we learner about different grains.

Teacher Kaia brought to the class her own recipe and shared her knowledge about breadmaking. The children were guided and helped by Kaier’s mother Kristel and teacher Kadi. Students were dividend into smaller groups, in which they measured and weighed the right quantities. During that the children learned that 200 milligrams of sugar is exactly on glassful.

 To cook bread, you need to have a leaven, that is always taken from the dough of the last time.

5 Spoonfuls of leaven are mixed with 1,2litres of warm water and 0.5kilograms of flour and after that the mixture is left to stand in a warm place for 10 hours.

Before the dough is made, the leaven for the next time is taken, then 4 spoonfuls of salt, 200milligrams of sugar and 1 kilogram of flour are added to the dough with some seeds of the maker’s choice.

Stronger boys were processing the dough, because it is tough and hard to process.

Before the dough is put in the mould, the mould’s surface is covered with butter, so that the bread wouldn’t stick to the mould.

Before butting the bread in the oven, the children pushed holes to the dough with their fingers and the left the dough to a warm place to rise for 2 hours, after that we put the breads into the oven for 1 hour.

The result was more than satisfying, the breads were crispy on the outside and soft inside, all dads were very happy with their presents and praised the little chefs’ work.

Recipe for rye bread

EESTI RUKKILEIB-   ESTONIAN RYE BREAD

JUURETIS                                              LEAVEN

1.4 L LEIGET VETT                         1,4 L WARM WATER 

1.5 KG RUKKIJAHU                        1,5 KG RYE FLOUR

4 TL JÄMESOOLA                            4 TEASPOON SALT

250 G SUHKURT                               250 G SUGAR

ERINEVAD SEEMNED (PÄEVALILLE-, KANEPI-, LINA-, SEESAMI-, KÕRVITSASEEMNED) VÕI PÄHKLID, MARJAD.

DIFFERENT SEEDS


Estonia, Rocca al Mare 1a and teacher Kaia