Sepik with bran and hemp seeds, served with sprat and egg
This is a traditional Estonian bread with bran, made from wheat (most often peeled) and rye flour. It is noble in itself, and if it is served with the right sprat, then you are guaranteed a 100% taste of Estonia.
Ingredients
Servings 4- 150 g sprats of spicy salting
- 4 quail eggs
- 120 g shallots
- butter
- 120 g rye flour
- 70 g barley bran
- 100 g oat bran
- 120 g hemp seeds
- 20 ml vegetable oil
- ghee and semolina for the form
- 2 tbsp. l. white wine vinegar
- 1 h. l. Sahara
- 0.5 h. l. year
- 60 g fresh yeast
- 14 g sugar
- 16 g of salt
- 400 g wheat flour
Cooking
Step 1
For dough, crush the crumbled yeast with sugar. Add 620 ml of room temperature water mixed with salt. Leave in a warm place for 10 minutes.
Step 2
Mix the dough with all the sifted flour, bran, seeds and vegetable oil. Knead the dough and leave in a warm place for 20 minutes.
Step 3
Mix the ingredients for the marinade. Pickle the onion, leave until use. Boil eggs, remove from heat. Fill with cold water, clean.
Step 4
Grease a heat-resistant rectangular shape with melted butter, sprinkle with semolina, shake off the excess. Lay out the dough. Leave to proof in an oven preheated to 37°C for 15 minutes. Take out the form.
Step 5
Preheat oven to 180°C, sprinkle generously with water. Bake 15 min. Raise the temperature to 200°C and bake for another 10 minutes. Remove the mold and remove the bread from it while still hot. Leave on wire rack until use.
Step 6
Cut the bread into medium pieces. Lubricate them with butter. Spread the sprat, eggs and chopped onion. Serve.