2. 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)
3. 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.
4.
5. 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.
6. 2. päeva jätk
Lisa 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.
7. 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.
8. 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.
9. 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.
12. Küpsetamine
Kuumuta 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.
13. 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.
15. Minu esimene juuretis
Mina 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.
16. 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.
