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Sepik (bread)
''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. Traditionally the bread was served for the celebrations like New Year, Vastlapäev, or St. Martin's Day. The direct predecessor of ''sepik'' is a barley bread known in South Estonia as karask. Many food companies in Estonia and other Baltic states The Baltic states or the Baltic countries is a geopolitical term encompassing Estonia, Latvia, and Lithuania. All three countries are members of NATO, the European Union, the Eurozone, and the OECD. The three sovereign states on the eastern co ... make their own variations of ''sepik'' which differ from the traditional Estonian ''sepik''. It has been described as comparable to Graham bread in the U.S. See also * List of breads Citations and references Cited sources * * * * {{Bread Estonian cuisine Whole wheat breads ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Estonia
Estonia, officially the Republic of Estonia, is a country in Northern Europe. It is bordered to the north by the Gulf of Finland across from Finland, to the west by the Baltic Sea across from Sweden, to the south by Latvia, and to the east by Russia. The territory of Estonia consists of the mainland, the larger islands of Saaremaa and Hiiumaa, and over 2,300 other islands and islets on the east coast of the Baltic Sea. Its capital Tallinn and Tartu are the two largest List of cities and towns in Estonia, urban areas. The Estonian language is the official language and the first language of the Estonians, majority of its population of nearly 1.4 million. Estonia is one of the least populous members of the European Union and NATO. Present-day Estonia has been inhabited since at least 9,000 BC. The Ancient Estonia#Early Middle Ages, medieval indigenous population of Estonia was one of the last pagan civilisations in Europe to adopt Christianity following the Northern Crusades in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whole Wheat Bread
Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Synonyms or near-synonyms for whole-wheat bread outside the United States (e.g., the UK) are whole grain bread or wholemeal bread. Some regions of the US simply called the bread wheat bread, a comparison to ''white bread''. Some whole-wheat loaves are traditionally coated with whole or cracked grains of wheat (illustrated below), for cosmetic rather than nutritional reasons. Etymology ''Meal'' in the sense of "flour" is derived from Old English ''melu'' and is cognate with modern English "mill", and with Dutch ''meel'' (flour), German ''Mehl'' (flour) and Old Norse ''mjǫl'' (flour). Overview The exact composition of products legally marketable as "whole wheat bread" varies from country to country and even within one country. In some cases, the bread is mad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Flour
Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ''wholemeal flour' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rye Flour
Rye (''Secale cereale'') is a grass grown extensively as a grain, a cover crop and a forage crop. It is grown principally in an area from Eastern and Northern Europe into Russia. It is much more tolerant of cold weather and poor soil than other cereals, making it useful in those regions; its vigorous growth suppresses weeds and provides abundant forage for animals early in the year. It is a member of the wheat tribe (Triticeae) which includes the cereals wheat and barley. It is likely that rye arrived in Europe as a secondary crop, meaning that it was a minor admixture in wheat as a result of Vavilovian mimicry, and was only later cultivated in its own right. Rye grain is used for bread, beer, rye whiskey, and animal fodder. In Scandinavia, rye was a staple food in the Middle Ages, and rye crispbread remains a popular food in the region. Europe produces around half of the world's rye; relatively little is traded between countries. A wheat-rye hybrid, triticale, combines the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley Flour
Barley flour is a flour prepared from dried and ground barley. Barley flour is used to prepare barley bread and other breads, such as flat bread and yeast breads. There are two general types of barley flour: coarse and fine. Barley groats are milled to make coarse barley flour, and pearl barley is milled to make fine barley flour. Additionally, patent barley flour is a finer barley flour that is ground to a greater degree compared to fine barley flour. Uses Barley flour is used to prepare breads such as barley bread. It is sometimes added to wheat flour, creating a composite flour, which is used to prepare various breads. Its addition to wheat flour creates a darker-colored baked end-product, and also alters the flavor of the product. Barley flour is also used as an ingredient in some specialty foods. Barley breading is another food product prepared using barley flour, which can be prepared using pregelatinized barley flour and an additional product called barley crunch, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bran
Bran, also known as miller's bran, is the component of a Cereal, cereal grain consisting of the hard layersthe combined aleurone and Fruit anatomy#Pericarp layers, pericarpsurrounding the endosperm. Maize, Corn (maize) bran also includes the pedicel (tip cap). Along with the cereal germ, germ, it is an integral part of whole grains, and is often produced as a byproduct of mill (grinding), milling in the production of refined grains. Bran is highly nutritious, but is difficult to digest due to its high fiber content; its high fat content also reduces its shelf life as the oils/fats are prone to becoming rancid. As such, it is typically removed from whole grain during the Refined grains, refining processe.g. in processing wheat grain into white flour, or refining brown rice into white rice. Bran is present in cereal grain, including rice, maize, corn (maize), wheat, oats, barley, rye, and millet. Bran is not the same as chaff, which is a coarser, scaly material surrounding the gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fastelavn
Fastelavn is a Carnival tradition in the Northern European, and historically Lutheran, nations of Denmark, Norway, Sweden, Latvia, Estonia, Iceland, Faroe Islands, as well as Greenland. The traditions of Fastelavn vary somewhat by country and by local region, as some traditions have changed over time. A common theme of Fastelavn in all the countries currently involves children dressing up in costumes, walking door to door while they sing and gathering treats for the Fastelavn feast, a form of trick-or-treating. Today, the festivities of Fastelavn are generally considered to be a time for children’s fun and family games. Fastelavn is celebrated seven weeks before Easter Sunday and therefore always falls on a Sunday between February 1 and March 7. Etymology and origins The term ''Fastelavn'' comes from Old Danish ''fastelaghen'', which was a borrowing of the Middle Low German ''vastel-avent'', meaning "fast-evening", or the day before Lent. The word has cognates in other mostly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baltic States
The Baltic states or the Baltic countries is a geopolitical term encompassing Estonia, Latvia, and Lithuania. All three countries are members of NATO, the European Union, the Eurozone, and the OECD. The three sovereign states on the eastern coast of the Baltic Sea are sometimes referred to as the "Baltic nations", less often and in historical circumstances also as the "Baltic republics", the "Baltic lands", or simply the Baltics. The term "Balticum" is sometimes used to describe the region comprising the three states; see e.g All three Baltic countries are classified as World Bank high-income economy, high-income economies by the World Bank and maintain a very high Human Development Index. The three governments engage in intergovernmental and parliamentary cooperation. There is also frequent cooperation in foreign and security policy, defence, energy, and transportation. Etymology The term ''Baltic'' stems from the name of the Baltic Sea – a hydronym dating back to at least ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Graham Bread
Graham bread is a name for whole wheat bread that was inspired by the teachings of health reformer Sylvester Graham. The ingredients for Graham bread include Graham flour, milk, molasses, yeast, and salt. History Sylvester Graham was a 19th-century health reformer who argued that a vegetarian diet, anchored by bread that was baked at home from a coarsely ground whole-wheat flour, was part of a healthful lifestyle that could prevent disease. In 1837, Graham published the popular book ''Treatise on Bread and Bread-Making'', which included a history of bread and described how to make Graham bread, though the passage is absent of any exact measurements and instead calls upon the baker's "good judgment." It was reprinted in 2012 by Andrews McMeel Publishing, as a selection of its American Antiquarian Cookbook Collection. Like Graham crackers, Graham bread was high in fiber and made from graham flour free from the chemical additives that were common in white bread at that time s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Breads
This is a list of notable baked or steamed bread varieties. This list does not include cakes, pastries, or fried dough foods, which are listed in separate Wikipedia articles. It also does not list foods in which bread is an ''ingredient'' which is processed further before serving. Breads * See also * List of American breads * List of baked goods * List of brand name breads * List of bread dishes * List of bread rolls * List of British breads * List of French breads * List of Indian breads * List of Pakistani breads * List of sourdough breads * List of buns * List of cakes * List of cookies * List of pancakes * List of pastries * List of pies, tarts and flans * List of puddings * List of quick breads * List of sandwiches * List of sweet breads * List of Swiss breads * List of toast dishes Toast (food), Toast is sliced bread that has been browned by exposure to radiant heat. It appears as a main ingredient in many dishes, often as a base on which other food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
