Peenleib—leib means "bread"—is an Estonian sweet and sour rye bread that has a complex flavor. Part of the uniqueness of the bread lies in its long preparation time; the dough starter must be allowed to ferment for two and a half days. The combination of rye flour and cake flour creates a tangy sweetness that makes peenleib a favorite of Estonian bakers.
Prep Time
20 minutes
+ 70 hours resting
+ 70 hours resting
Cook Time
30 minutes
Total Time
70 hours 50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Dough:
- 1½ Tbsp (25 g) active dry yeast, divided
- 2½ cups (600 ml) warm water, divided
- 1½ tsp (7.5 ml) sugar, divided
- 4 cups (510 g) bread flour, divided
- 2 cups (205 g) dark rye flour
- 1½ tsp (7.5 ml) salt
- 1½ Tbsp (7.5 ml) caraway seeds
- 2 Tbsp (30 ml) melted sweet butter
- ½ cup (120 ml) honey
- 1 cup (110 g) cake flour
Egg Wash:
- 1 egg, lightly beaten
- 1 Tbsp (15 ml) water
Directions
- Three days prior to baking the bread, prepare the starter (preferably in the morning).
- In a large bowl, combine ½ Tbsp (8 g) dry yeast, 1 cup (240 ml) warm water, ½ tsp (2.5 ml) sugar, and 1 cup (135 g) bread flour.
- Mix until thoroughly incorporated and cover with plastic wrap.
- Let starter stand at room temperature for two and a half days (60 hours).
- Add to the starter the rye flour and 1 cup (240 ml) warm water. Mix thoroughly, cover, and let rest overnight at room temperature.
- In the morning, dissolve the remainder of the yeast in ½ cup (120 ml) warm water.
- Stir the dough and add the yeast mixture, plus the salt, caraway seeds, melted sweet butter, honey, cake flour, and the remainder of the sugar. Mix well.
- Add around 3 cups of the bread flour, one cup at a time, to make a stiff but workable dough.
- When the dough stops sticking to the bowl, knead for 10 minutes and shape dough into a ball.
- Put in a buttered bowl and cover the dough with buttered wax paper, then cover the bowl with a towel. Let rest until doubled in bulk, 60–70 minutes.
- Punch down dough and divide dough into 3 pieces, shaping into rough balls and placing on a baking sheet.
- Cover and let rise again until doubled in bulk, around 60 minutes.
- Prepare the egg wash by beating together in a small bowl the egg and water.
- Preheat oven to 375°F (190°C).
- Brush the egg wash over the loaves then bake the loaves for 30 minutes, or until they turn a light brown color and sound hollow when rapped with the knuckles.
- Remove from the oven and let cool, covering with towels to prevent the crust from hardening.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.