Kelepõhja

Kelepõhja is a type of traditional Estonian peat bread. It is characterized by its dark color and dense texture, derived from the use of rye flour and the incorporation of dried, ground peat into the dough. The peat used is typically sourced from bogs and is carefully processed to remove impurities before being used in baking.

The practice of making kelepõhja has historical roots, particularly in areas where peat was a readily available and essential fuel source. It was a practical way to utilize all available resources, especially during times of scarcity. The flavor of kelepõhja is often described as earthy and slightly smoky, with a unique taste that sets it apart from other bread varieties.

Historically, kelepõhja was often baked in a wood-fired oven, which contributed to its distinct aroma and taste. The recipe and preparation methods could vary slightly from region to region within Estonia. While it is not as commonly consumed today as it once was, kelepõhja remains a part of Estonian culinary heritage and is sometimes recreated by enthusiasts and chefs interested in traditional foodways. Efforts have been made to preserve and promote this unique bread as a cultural artifact.