Recipes

Everything that comes out of my oven

Sourdough loaves that take a day, quick breads that take an hour, and the things that happen to a loaf once it is old. Each recipe has a scaler: change the number of loaves and the quantities follow.

Sourdough rye

The everyday loaves. Both need a starter and a night.

Sourdough rye · must leib

Everyday black bread

The loaf I bake most weeks: whole rye, starter, water, salt and a little caraway. Nothing else is needed.

Scalded rye · magushapu leib

Sweet-sour scalded rye

A dark, glossy loaf made with a scald of flour, malt and boiling water. Sweet at the first bite, sour at the end.

Quicker breads

For days when there is no sponge waiting on the counter.

Wholemeal wheat and rye · sepik

Sepik

The in-between loaf: lighter than leib, darker than sai, and the one children ask for.

Barley quick bread · karask

Barley karask

A quick barley bread raised with soda and soured milk, baked in a pan and eaten warm with butter.

The last of the loaf

Two good reasons never to throw away a dry end.

From leftover bread

Rye crisps from the last of the loaf

What happens to the ends of the loaf: thin fingers of leib, a little oil, garlic and salt, baked until they snap.

Dessert · leivasupp

Bread soup

A sweet, spiced dessert soup of dried rye bread and dried fruit, served cold with whipped cream.

Beside the bread

Not baking, but it lives in the same cupboard.

Breakfast · kama

Kama with soured milk

Not a bread at all: a roasted flour of barley, rye, oats and peas, stirred into soured milk with berries.