Estonia, Rocca al Mare school: Baking gingerbreads for the christmas party

In December 2017 the children of the 1A grade of Rocca al Mare school baked gingerbreads for a christmas party.

In addition to the common shapes of gingerbreads, every child baked one gingerbread glove exactly the same size as their hand.


They decorated the gloves during the christmas party.

DELICIOUS GINGERBREADS

1,2 kg syrup

400g sugar

600g fat(300g butter, 200g margarine, 100g pig fat)

5 eggs

2kg flour

18g or 2 teaspoons of soda

1 glass orange peels, grinded or grated

2 teaspoons of grinded cardamom

2 teaspoons of grinded clove

3 teaspoons of cinnamon

0,5 teaspoons of grinded ginger

400g of sugar is heated on a pan while stirring it with a wooden spoon(stir until it almost smokes) and pour hot syrup on it.

Add to the mix melted fats, soda and spices, mix all together.

Add mixed eggs to the warm liquid and then add flour.

The dough is made one week before baking it in the oven and it is best kept in a cold place.

Estonia, Rocca al Mare 1a class and teacher Kaia

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