Sepik (bread)

Estonian wheat bread

Sepik

Type| whole wheat bread
Place of origin| Estonia

Sepik is an Estonian whole wheat bread. Sepik is prepared with wheat flour or with a mixture that can contain wheat, rye, and barley flour. Additionally it can contain bran.[1][2][3][4]

Traditionally the bread was served for the celebrations like New Year, Vastlapäev, or St. Martin's Day.[5][3] The direct predecessor of sepik is a barley bread known in South Estonia as karask.[6]

Many food companies in Estonia and other Baltic states make their own variations of sepik which differ from the traditional Estonian sepik.[7] It has been described as comparable to Graham bread in the U.S.[8][9]

## See also

[edit]

* List of breads

## Citations and references

[edit]

1. ^ Sune 2009, p. 37.
2. ^ Кальвик 1987, p. 28.
3. ^ a b "Пища эстонцев" [Food of Estonians] (in Russian). Этнографический блог о народах и странах мира их истории и культуре. Retrieved 2016-06-23.
4. ^ Kärner 2005, p. 163.
5. ^ Кальвик 1987, p. 18.
6. ^ Ränk 1976, p. 48.
7. ^ "Тестируем традиционный эстонский хлеб: какой сепик самый качественный" [Testing traditional Estonian bread] (in Russian). МК-Эстония. 2015-04-14. Retrieved 2016-06-28.
8. ^ Renata Sõukand; Raivo Kalle (7 November 2016). Changes in the Use of Wild Food Plants in Estonia: 18th - 21st Century. Springer. p. 64\. ISBN 978-3-319-33949-8.
9. ^ Kärner 2005, p. 319.

### Cited sources

[edit]

* Кальвик, Сильвия (1987). Эстонская кухня [Estonian cuisine] (in Russian). Периодика.
* Sune, Ingrid (2009). Eesti-inglise Eesti köögisõnastik [English-Estonian Culinary Dictionary] (in Estonian). Tartu Ülikool.
* Ränk, Gustav (1976). Old Estonia, the people and culture. Indiana University.
* Kärner, Karin Annus (2005). Estonian Tastes & Traditions. Hippocrene Books. ISBN 9780781811224.

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Bread

Types|

* Bark bread
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* Beer bread
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* Soda bread
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Ingredients|

* Baker's yeast
* Barm
* Calcium propanoate
* Dough conditioner
* Eggs
* Fat
* Flour
* Leavening agent
* Milk
* Salt
* Shortening
* Sugar
* Water

Equipment|

* Oven
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Processes and
techniques|

* Autolysis
* Baking
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* No-knead bread
* Proofing
* Pre-ferment
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* Sponge and dough
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Uses|

* Beer from bread
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* Rusks
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* Sandwiches
* Toast

Other|

* Bakery
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* Baker percentage
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* Bread in Europe
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List articles|

* American breads
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* British breads
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