Estonian Rye Damper

Ingredients

This Estonian adaptation of the Australian damper incorporates traditional Estonian flavors and ingredients. The use of rye flour and caraway seeds gives the bread a distinct Estonian touch, while still maintaining the rustic simplicity of the original damper recipe. We alse have the original recipe for Damper, so you can check it out.

• 250g (2 cups) rye flour 250g (2 cups) rye flour
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 2 tsp caraway seeds 2 tsp caraway seeds
• 1 tsp salt 1 tsp salt
• 1 tbsp honey 1 tbsp honey
• 2 tsp active dry yeast 2 tsp active dry yeast
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the rye flour, all-purpose flour, caraway seeds, and salt.
2. 2.
   In a separate small bowl, dissolve the honey and yeast in warm water. Let it sit for 5 minutes until frothy.
3. 3.
   Pour the yeast mixture into the flour mixture and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
5. 5.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Punch down the dough to release any air bubbles and shape it into a round loaf.
8. 8.
   Place the loaf on a baking sheet lined with parchment paper and let it rest for 15 minutes.
9. 9.
   Bake the damper in the preheated oven for 30-35 minutes or until the crust is golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Rye flour — Rye flour has a lower gluten content compared to wheat flour, resulting in a denser texture. It is important to combine it with all-purpose flour to achieve the desired texture.
• Caraway seeds — Toasting the caraway seeds before adding them to the dough enhances their flavor. Simply heat them in a dry skillet over medium heat for a few minutes until fragrant.

Tips & Tricks

• For a richer flavor, you can add a tablespoon of molasses to the dough.
• Serve the Estonian Rye Damper warm with a generous spread of butter or alongside traditional Estonian soups and stews.
• If you prefer a softer crust, wrap the damper in a clean kitchen towel while it cools.

Serving advice

Serve the Estonian Rye Damper as a side dish with hearty soups, stews, or traditional Estonian dishes like herring salad or sauerkraut.

Presentation advice

Present the Estonian Rye Damper on a wooden cutting board or a rustic bread basket. Slice it into thick wedges and garnish with a sprinkle of caraway seeds for an extra touch of Estonian flair.