lehekeste

Lehekeste is a traditional Estonian dish primarily made from rye flour and water, often leavened. Its name derives from the Estonian word "leib," meaning bread. Historically, lehekeste was a staple food for rural populations, particularly during leaner times, due to the accessibility and affordability of rye. The preparation typically involves fermenting a rye starter, to which more rye flour and water are added to form a dough. This dough is then shaped into flat, thin cakes, resembling large crackers or flatbreads, and baked. The texture can range from slightly chewy to quite crisp depending on the thickness and baking time. Lehekeste is known for its robust, slightly sour flavor characteristic of rye. It was often eaten plain as a simple source of sustenance, or accompanied by other foodstuffs like butter, cheese, or smoked fish. Variations in the recipe and preparation methods could exist between different regions of Estonia and even individual households. While less commonly made from scratch in modern times, lehekeste remains a part of Estonian culinary heritage, with some bakeries and individuals still preserving the tradition of making this simple yet enduring bread.