Rukkileib

Ingredients for 1 servings:

• 5 dl kefir
• 30 g yeast, fresh
• 3 tbsp sugar
• 2 tsp salt
• 3 tsp caraway seeds, whole
• 80 ml apple juice
• 850 g rye flour (wholemeal)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Estonian rye bread

Heat the kefir in a saucepan over low heat until lukewarm (don’t let it get too hot!). Crumble the yeast and dissolve it in the kefir. Add the sugar, salt, caraway seeds, and apple juice and mix. Then knead in the flour. Add a little more flour depending on the consistency of the dough. Cover the dough and let it rise in a warm place for about an hour. Then either form a loaf or pour the dough into a loaf pan and bake at 180°C for about 30 minutes. In Estonia, bread like this is served with every meal; it tastes particularly good with Estonian salmon soup, for example, but also with cheese or sausage.