Sellekohase

Sellekohase is a term of Estonian origin that generally refers to a type of traditional Estonian rye bread. The exact ingredients and preparation methods can vary significantly by region and even by household, but rye flour is the primary component. This type of bread is often characterized by its dense texture and slightly sour flavor, a result of a long fermentation process, often involving a sourdough starter.

Historically, sellekohase was a staple food in Estonia, providing sustenance for farmers and common people. Its long shelf life made it ideal for storage. The bread was typically baked in traditional wood-fired ovens, which contributed to its distinctive crust and aroma. While modern baking methods have introduced variations, the essence of sellekohase remains rooted in the use of rye and the traditional fermentation techniques. It is often enjoyed with butter, various toppings, or as an accompaniment to soups and stews. The name itself is descriptive, with "selle" potentially relating to "saddle" or "back," perhaps alluding to its historical role as a fundamental food item, and "kohase" referring to something being "suitable" or "appropriate."