Name: Estonian Black Bread – Leib
Yield: 4
Cuisine: Estonian
Ingredients: Rye Flour: 300 g; W240 Flour: 100 g; Whole Spelt Flour: 50 g; Water: 270 g; Brewer's Yeast: 9 g; Salt: 8 g

Nta:

Cuisine:

Estonian

290
Pab raws li cov 4
Yooj yim

Cov khoom xyaw

300 g Rye Flour
100 g W240 Flour
50 g Whole Spelt Flour
270 g Dej
9 g Brewer's Yeast
8 g Ntsev

Qhia

Dub mov ci yog ib tug raug tshwj xeeb ntawm qaum teb teb chaws Europe. Tasty, nplua nuj hauv fiber thiab mineral ntsev, it is an excellent alternative to white bread and is suitable for those who follow a low-calorie diet. The dark color is given by the rye flour mixed with other types of flour. Prepare it when you have some time and serve it spread with butter and jam for breakfast, or accompany it with smoked salmon, sour cream and chives. If, on the other hand, you have friends for dinner, serve it for an aperitif with speck or raw ham, or semi-aged cheeses that enhance the savory taste of this bread.

Ruam

1 Ua li cas	Pour the flours, brewer's yeast and 270 g of water into the bowl of the mixer and knead for a few minutes, add the salt and knead until the dough is smooth and homogeneous.
2 Ua li cas 120	Put the dough to rise in a covered container and in a warm place for about 2 hours or in any case until its initial volume is doubled.
3 Ua li cas	Now proceed with the molding: take the dough and spread it gently. Fold the 2 top flaps towards the center. Now bring the whole top to the center. Roll the dough without tightening it very tightly, tightening the closure well.
4 Ua li cas 90	Place the dough with the closure facing up in a leavening basket and let it rise for 60-90 feeb.
5 Ua li cas 70	Turn it over on a baking sheet covered with parchment paper, make an incision with a cutter and bake it in a preheated oven at 220 • Txuas, after 20 minutes lower the oven temperature to 180 ° C and finish cooking. This will take approximately 45-50 feeb.