Sepik from a mixture of wheat, rye and barley flour
Sepik ( est. Sepik ) - Estonian whole grain bread . It is prepared from wheat flour, or a flour mixture, which may consist of wheat, rye and barley flour. Contains wheat bran [1] [2] [3] [4] .
In the past, sepic was considered "holiday" bread. Estonian peasants used it on holidays such as New Year , Shrovetide and March Day [5] [3] . The precursor of sepicus is Karas barley cake mixed with yogurt [6] .
Many bakery producers in Estonia and other Baltic countries make sepic. The composition of the items is often very different from the traditional Estonian sepic. Some manufacturers call sepic white bread with the addition of wheat bran [7] . In a broad sense, sepic is sometimes called bread with a high content of dietary fiber [8] .
Notes
- ↑ Sune, 2009 , p. 37.
- ↑ Kalwick, 1987 , p. 28.
- ↑ 1 2 Food of Estonians . Ethnographic blog about peoples and countries of the world, their history and culture. Date of treatment June 23, 2016.
- ↑ Annus Kärner, 2015 , p. 163.
- ↑ Kalwick, 1987 , p. eighteen.
- ↑ Ränk, 1976 , p. 48.
- ↑ Testing traditional Estonian bread: which sepic is the highest quality . MK-Estonia (April 14, 2015). Date of treatment June 28, 2016.
- ↑ Vaask, 2004 .
Literature
- Sylvia Calvik. Estonian cuisine. - Tallinn: Periodicals, 1987 .-- 127 p.
- Ingrid Sune. Eesti-inglise Eesti köögisõnastik. - Tartu: Tartu Ülikool , 2009 .-- 61 p.
- Gustav Ränk. Old Estonia, the people and culture. - Indiana University , 1976.- 152 p.
- Karin Annus Kärner. Estonian Tastes & Traditions. - Hippocrene Books, 2015 .-- 254 p.
- Sirje Vaask. NorBaGreen uuring: tervisliku toitumise indikaatoritena käsitletavate toidurühmade tarbimine Eestis (est.) // Eesti Arst. - 2004 .-- K. 83 , nr. 12 . - L. 811–816 .