tegelevadki

Tegelevadki is a term that can refer to a type of traditional Estonian bread, or more broadly, to a specific style of baking. Historically, tegelevadki was made from a mixture of rye and wheat flours, often leavened with a sourdough starter. The dough was typically allowed to ferment for an extended period, contributing to its distinctive flavor and dense texture. The baking process often involved a moderately hot oven, resulting in a dark, crusty exterior and a moist interior.

The preparation of tegelevadki was a communal activity in many Estonian villages, with women often responsible for its production. Recipes and techniques were passed down through generations, with variations existing from region to region. Some recipes might include additions like caraway seeds, molasses, or even dried fruits, further customizing the bread's taste and aroma.

In contemporary contexts, "tegelevadki" might be used to describe a modern interpretation of this traditional bread, or it could be a more general descriptor for any bread baked using similar slow fermentation and rustic methods. While the exact ingredients and proportions may vary, the essence of tegelevadki lies in its connection to Estonian culinary heritage and its emphasis on traditional baking practices.