Leib (Traditional Estonian Rye Bread)

Leib is a classic Estonian rye bread, cherished for its deep, rich flavor and dense texture. Simple yet hearty, this bread has been a staple in Estonian households for centuries. Perfect for breakfast, with soups, or as a snack, leib offers a taste of tradition with every bite.

Ingredients

• 2 cups (0.94 kg) rye flour
• 1 cup (0.47 kg) whole wheat flour
• 2 cups (0.47 liters) warm water
• 2 teaspoons (9 g) active dry yeast
• 1 tablespoon (15 g) sugar
• 1 teaspoon (5 g) salt
• 1 tablespoon (15 g) caraway seeds (optional)
• 1 tablespoon (15 g) molasses or dark syrup

Instructions

1. Activate the Yeast

   In a large bowl, combine warm water, sugar, and yeast. Stir and let sit for 10 minutes, until frothy.

2. Prepare the Dough

   Add rye flour, whole wheat flour, salt, caraway seeds (if using), and molasses to the yeast mixture. Mix until a sticky dough forms.

3. Knead the Dough

   Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Add more flour if necessary to prevent sticking.

4. First Rise

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours, until doubled in size.

5. Shape the Loaf

   Punch down the dough and shape it into a loaf. Place in a greased loaf pan or on a parchment-lined baking sheet.

6. Second Rise

   Cover the loaf with a damp cloth and let rise for about 1 hour until noticeably risen.

7. Bake

   Preheat the oven to 375°F (190°C). Bake for 35-40 minutes, or until the crust is deep brown and the bread sounds hollow when tapped on the bottom.

8. Cool

   Remove from the oven and let cool on a wire rack before slicing.

Serving

Slice and enjoy leib with butter, cheese, or your favorite toppings. This versatile bread pairs beautifully with both savory and sweet spreads, making it a perfect addition to any meal.