Sepik

Ingredients

Dough

• 500 gstrong white flour
• 400 gwholemeal wheat flour
• 600 mlwarm water
• 10 ginstant yeast
• 18 gsalt
• 2 tbsphoney or malt syrup
• 3 tbspoil or melted butter

Optional

• 100 gsourdough starter, for depth
• 2 tbspsunflower seeds

To finish

• a little milk, for brushing

To serve

• butter
• cheese
• herring or sprats

Directions

1. Mix the two flours together with the yeast and salt, keeping the salt and yeast apart until the water goes in. Salt in direct contact with yeast for any length of time kills it, so mix them into opposite sides of the flour.
2. Warm the water to blood heat and dissolve the honey in it. Add the liquid and the oil and mix to a soft dough. Let it rest for 20 minutes before kneading, which lets the bran hydrate. Now knead for 10 to 12 minutes until smooth and elastic.
3. Prove, covered, for about 1 hour 30 minutes until doubled. Shape each into a tight oblong loaf, or fit them into greased tins. Shape them tightly, folding and sealing the seam, because a slack shaping gives a flat spreading loaf.
4. Prove a second time for about an hour until visibly risen and springy. Press a finger gently into the dough: it should spring back slowly and leave a slight dent.
5. Heat the oven to 220°C (430°F) with a tray in the bottom. Brush the tops with milk and slash them once or twice with a sharp blade. Slash it decisively and deep enough to matter, because a timid cut closes up and the loaf splits at the side instead.
6. Pour a cup of hot water into the bottom tray as the loaves go in. The steam keeps the crust soft for the first minutes so the loaf can expand fully before it sets.
7. Bake at 220°C for 15 minutes, then reduce to 190°C (375°F) for a further 25 minutes. It is done when the base sounds hollow tapped and the internal temperature is about 96°C. Cool it completely on a rack before cutting. Cutting a warm loaf drags the crumb and it goes gummy, and with a half-wholemeal loaf this is especially noticeable.

Technique

• A spoonful of sourdough starter alongside the yeast adds depth without making it sour.
• Seeds are common and are scattered on top or worked through.
• It is sold sliced in every Estonian supermarket.

Substitutions

• Malt extract in place of honey, which is closer to the bakery version.
• Rye flour for a portion of the wholemeal, giving a darker loaf.

Variations

• With sunflower or pumpkin seeds.
• Made with part sourdough for a longer keeping loaf.
• Baked free-form rather than in tins.

History

The Estonian everyday bread sitting between white bread and rye, sold in every bakery.

Frequently asked questions

What is Sepik?

Sepik is a bread & pastry from Estonia: half-wholemeal wheat loaf, lighter than black rye but still dense. The Estonian everyday bread sitting between white bread and rye, sold in every bakery.

How long does Sepik take to make?

Sepik takes 30 min plus 3 hr rising of preparation and 40 min of cooking. The recipe makes 2 loaves. It is rated medium to make.

What can I substitute in Sepik?

Yes, within limits. Malt extract in place of honey, which is closer to the bakery version. Rye flour for a portion of the wholemeal, giving a darker loaf.