Ecomely

Language

Sepik (bread): photo of the dish
Illustrative photo: M0d3M — CC BY-SA 4.0, Wikimedia Commons
Breakfast

Sepik (bread)

Estonian rye bread with a slightly sour taste and a dense crumb, sometimes flavoured with molasses. It is eaten in thick slices, plain or with butter, and goes well with meat and fish dishes.

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Ingredients

Ingredients

Levain

Spices & seasoning

Optional extras

Instructions

  1. In a large bowl, dissolve the yeast in the lukewarm water with the molasses and leave to rest for five minutes.
  2. Add the flours, the salt and the caraway, then mix until you have a sticky, smooth dough.
  3. Knead for five minutes by hand or in a mixer; the dough should stay soft and slightly moist.
  4. Cover and leave to rise for an hour at room temperature, until it has doubled in volume.
  5. Knock back the dough, shape it into a round loaf or a block and place it in an oiled tin.
  6. Leave to rise for another forty-five minutes, then bake at 220 °C for ten minutes, then lower to 190 °C for twenty-five minutes.
  7. The bread is done when it sounds hollow when tapped; let it cool completely on a rack before slicing.

Variations and tips

Seed version. Add the sunflower seeds to the dough while kneading for a crunchier crumb.

With what you can find here. Molasses can be replaced by honey or maple syrup, slightly milder but just as pleasant.

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Original Ecomely recipe.