Bread in a Healthy Food System The Real Bread Campaign is a part of the SUSTAIN alliance of organisations and communities working together for a better system of food, farming and fishing. SUSTAIN advocates food and agriculture policies and practices that enhance the health and welfare of people and animals, improve the working and living… Continue reading Sourdough or “sourfaux” Bread
Bread
The Blessing of Bread in Latvia
By Indra Cekstere. My interest in traditional Latvian bread-baking is rooted in my childhood, because my mother and grandmother on my father’s side both baked rye bread at home. At that time (in the mid-20th century) this was common in all of Latvia. As a child I was allowed to watch everything and to make… Continue reading The Blessing of Bread in Latvia
Rye bread is THE heritage bread in Estonia and here’s why
In the Estonian language, we usually translate the English word “bread” as “leib”. What we mean by “leib” is a loaf made primarily using rye flour. It might be whole-grain or refined, the loaves might have seeds or herbs, meat or nuts added. It might be made using traditional sourdough or yeast (like most breads… Continue reading Rye bread is THE heritage bread in Estonia and here’s why
An Eye on Rye
At home most especially in northern climes and their corresponding latitudes in the southern hemisphere, breads made from rye are highly iconic in local and international identities, witness the Rye Route that runs through Estonia, where the National Agricultural Museum in Ülenurme, south of Tartu, held AIMA’s 2017 congress (1). Rye bread in many forms… Continue reading An Eye on Rye