RUKKILEIB

Black Bread

1. päev / Day 1

● 1 liiter leiget vett / 1 litre of warm water● Juuretis / Leaven● 5 dl rukkijahu (kui tahad tumedat leiba,siis lisa 2 dl linnasejahu ja 5 dl asemel pane 3 dl

rukkijahu) / 5 dl of rye flour (if you want dark bread then add 2 dl of grist and instead of 5 dl add 3 dl)

1.Päeva jätk / Continuing the First Day● Sega leige vee hulka juuretis ning lisa 5 dl rukkijahu. Kata kauss rätikuga ning jäta 12

tunniks seisma / Mix leaven to the warm water and add 5 dl of rye flour. Cover the bowl with a towel and leave it for 12 hours.

2.Päev / Day 2 ● 6 tl soola/6 ts of salt● 2 dl suhkrut / 2 dl of sugar● 12-13 dl rukkijahu/ 12-13 dl of rye flour.

2.päeva jätkLisa eelmisel päeval valmistatud segule sool, suhkur, rukkijahu.Kui tahad lisada erinevaid

lisandeid leivale, lisa need enne jahu lisamist.selle retseptiga saab valmistada keeksi vormides.Kui soovite küpsetada pätsi leiba tuleb lisada umbes 3 dl rukkijahu veega.Sõtku taigen korralikult läbi.Tõsta taigen keeksi vormidesse.

Continuing the Second Day

Add salt, sugar and rye flour to the mix from the previous day. If you want to add your own ingredients to the bread then add them before you add flour. With this recipe you can make pound cakes in baking forms. If you want to bake a loaf of bread then you have to add about 3 dl of rye flour with water. Treadle the dough. Lift the pound cakes into the baking forms.

2.päeva jätk(meie saame sellest kogusest 2 leiba).Alati võta järgmiseks korraks juuretist ka ette.Kata

vormid rätikuga ning jäta taigen kerkima.Taigen on kerkinud,kui taignasse tehtud süvendid on kadunud.

Continuing the 2nd Day

(we will get two loafs of bread). Always take leaving for the next time. Cover the baking forms with a towel and leave it for rising. The dough is ready if the cuttings are gone.

Leib on valmis kerkima. / Bread ready for rising.

Leib valmis ahju

minema. / Bread ready for the oven.

KüpsetamineKuumuta ahi 250 kraadini.Pane leib ahju ja küpseta 20 minutit.Siis alanda temperatuuri 200

kraadini,küpseta veel 20 minutit.Alanda temperatuuri 150 kraadini ning küpseta 20 minutit.Kui leib läheb pealt liiga tumedaks,võib selle katta küpsetuspaberiga.Võta leib vormist välja ning kata niiske rätikuga.Lase jahtuda.

Baking

Heat the oven to 269 degrees. Put the bread into the oven for 20 minutes. Then lower the heat to 200 degrees and bake the bread for another 20 minutes. Then lower the heat again to 150 and bake it for another 20 minutes. If the bread goes too dark on the top then you can cover it with baking paper. Take the bread out of the baking form and cover it with a damp towel. Let it cool down.

Ahjusoe leib / Ovenwarm bread.

Minu esimene juuretisMina tegin esimese juuretise nii:Rukkileiva viilud katsin keefiriga ning jätsin nädalaks toasooja seisma,et segu “käima

hakkaks”.Hea on kasutada klaaspurki kuhu pane peale paberkäterätik.

My first leaven

I made my first leaven like this :Black bread slices I coated with kefir and left them in room

temperature for a week for the mix to “start working”. It’s good to use a glass jar that you put a paper towel over.