Estonian bread "Sepik" can be baked with sourdough or yeast, in a pan or hearth. The ingredients for making it can also differ in different recipes. Bread has a fairly long history, during this time the recipe has undergone quite understandable changes and each housewife has her own unique recipe. I share my recipe, which you can take as a basis and add something from yourself.
Prepare your ingredients.
First of all, peel and boil the potatoes.
Dissolve yeast in warm water, add sugar, leave to activate for 10-15 minutes.
Pour warm milk into the yeast mixture, add salt, seeds (flax, sunflower, pumpkin), add vegetable oil, add bran. Mix everything.
Pour flour in portions.
Knead the dough with your hands or using a mixer. The dough turns out to be quite dense.
Mash boiled potatoes in mashed potatoes, cool to room temperature, add to the dough, knead until smooth.
Gather the dough into a ball, place in a warm place to ferment for 1 hour.
Dough after 1 hour. Hump the dough and let it rise again. This will take about another 30 minutes. After fermentation, the dough becomes lighter and airier.
Prepare a baking dish, brush with vegetable oil, lightly sprinkle with bran.
Place the dough on a work surface sprinkled with flour and bran mixture. Shape the bread.
Place the dough in the baking pan with the seam down. Prove the bread for 30 minutes.
After 30 minutes, brush the bread with milk. Preheat oven to 250 degrees. Bake for 10 minutes at 25 degrees, then lower the temperature to 180 degrees and bake another 45 minutes until tender.
The finished bread is easy to remove from the mold, but if it doesn't work out well, just use a knife to walk along the mold, separating it from the walls. Cool the removed bread on a wire rack to room temperature.
The bread turned out to be very tasty, with an incredible crisp crust. Just spread the butter on a slice of bread and enjoy the delicious taste!
Categories: Diet recipes