kodudel

Kodudel is a type of traditional Estonian rye bread. It is typically made with a mixture of rye flour, water, and sourdough starter, often with the addition of molasses or syrup for sweetness and color. The dough is usually allowed to ferment for an extended period, which contributes to its dense texture and characteristic tangy flavor.

The baking process for kodudel often involves a long, slow cooking time, sometimes in a hearth oven. This results in a dark, crusty exterior and a moist, chewy interior. Kodudel is known for its longevity and can remain fresh for a considerable time due to its low moisture content and the acidity from the sourdough.

Historically, kodudel was a staple food in Estonian cuisine, providing sustenance and energy. It was often served with various toppings such as butter, cheese, or smoked meats. While modern baking methods have evolved, the traditional preparation of kodudel continues to be appreciated for its unique taste and cultural significance in Estonia. Variations in recipes can exist regionally, but the core elements of rye flour, sourdough, and slow baking remain consistent.