Künlaleib

Künlaleib is a traditional Estonian rye bread. Its name, which translates to "candle bread," is believed to originate from the shape of the loaves, which were traditionally tall and slender, resembling a candle. This distinctive shape was achieved by baking the dough in a tall, narrow pot or mold.

The bread is made from a dark rye flour and is typically leavened with a sourdough starter, contributing to its dense texture and slightly sour flavor. Ingredients often include rye flour, water, salt, and the sourdough starter. Sometimes, caraway seeds are added for extra flavor.

Künlaleib was historically a staple food in Estonian households, particularly in rural areas. It was often baked in a wood-fired oven, which imparted a unique smoky aroma and a crisp crust. The bread's dense nature meant it could be stored for a long time, making it a practical food source.

The preparation of künlaleib is a time-consuming process, involving the cultivation of a sourdough starter and long fermentation periods. This traditional method of baking is still practiced by some individuals and bakeries in Estonia who wish to preserve and share this part of their culinary heritage. It is often enjoyed simply with butter or as an accompaniment to savory dishes.