Sekkumiseni

Sekkumiseni is a term originating from Estonia, typically referring to a type of traditional Estonian rye bread. This dark, dense bread is a staple in Estonian cuisine and is known for its distinctive sour flavor, achieved through a long fermentation process using sourdough starter. The dough is usually made with a high proportion of rye flour, and sometimes includes additions like caraway seeds, malt, or honey for enhanced flavor and aroma.

The preparation of sekkumiseni is often a time-consuming endeavor, involving multiple stages of mixing, resting, and slow baking. Historically, it was baked in communal village ovens or in a traditional wood-fired oven. The resulting bread is hearty and keeps well, making it a practical food for everyday consumption. Its flavor profile is deeply rooted in the agricultural traditions of Estonia, where rye has been a primary grain for centuries. Sekkumiseni is commonly served with various Estonian dishes, such as pickled herring, smoked meats, or simply with butter. It is an integral part of Estonian cultural identity and culinary heritage, often associated with holiday celebrations and traditional meals.