Organic Whole (Dark) Rye Flour – 250 grams + 180 grams (to make the Rye Leaven)

Rye Leaven – 150 grams

Roasted Barley Malt (Pale Chocolate 250° L by Thomas Fawcett) – 50 grams

Roasted Barley Malt (Melanoidin 25° L by Weyermann) – 25 grams

Organic Raw Pumpkin Seeds – 50 grams

Organic Raw Sunflower Seeds – 50 grams

Organic Golden Flax Seeds – 50 grams

Organic Hulled Hempseed – 50 grams

Honey – 3 tablespoons

Warm Water – 1 cup (237ml)

Sea Salt – 1 tablespoons

Rye Bread – Estonia’s forests and agricultural lands contribute to the country’s fascinating cuisine.  Estonian cuisine uses diverse range of ingredients, such as grains, dairy products, fish, wild game, forest berries and wild mushrooms.  Rye, a staple grain cultivated in Eastern Europe and Scandinavia, is a very good source of fiber, vitamins and minerals.  The rye grains are crushed to make rye flour for baking or can be cooked and eaten as cereal or used to make alcoholic and non-alcoholic beverages.  Rye Bread, an essential food in the Estonian cuisine, is a dark brown bread made from the fermented rye flour (leaven).  In our recipe, we use organic 100% whole grain dark rye flour, produced by Giusto’s Vita-Grain.  The flour is made from the whole dark rye grains, preserving the essential nutrients of the germ, bran and endosperm.  We use organic pumpkin seeds, sunflower seeds, golden flax seeds and hulled hempseed, sold at Whole Foods Market.  We buy at a brewery supply store the Roasted Barley Malt (Pale Chocolate by Thomas Fawcett) that gives our rye bread its beautiful brown color.  We also buy the Roasted Barley Malt (Melanoidin by Weyermann) for its wonderful aroma.  Our baked Rye Bread has a dense texture and distinct taste, accentuated by the nutritious seeds and grains.  Our Rye Bread recipe celebrates the delicious breads we tasted while visiting the Baltic States.