Page 20 - TDC_67_flip.indd

Dark Bread and Potatoes

Estonians love dark bread. It is simply a part of the
national identity. Many restaurants will serve some kind
of dark bread to you as a standard part of any meal. And
no Estonian party or Estonian-themed meal would be
complete without potatoes. And behind both of these food
staples is a story.

Leib is the Estonian word that covers dark breads. Mostly
it is made with rye fl our, though often combined with
other fl our types. It has a rich and delightful smell and
moist texture and is something that you really should try
on your visit. The reason rye is the favored grain is very
simple and practical. Rye just grows better than wheat in
the Estonian climate. And centuries ago Estonians relied
on the Summer rye crop to carry them through the long
Winters.

Estonian rye has been highly regarded for centuries
and, for a very long time, was one of Estonia's strongest
exports. But a poor Summer here might mean a poor rye
crop as well, and Estonians would be left hungry.

It was in the middle of the 18th century that some nobles
brought potatoes to Estonia for the fi rst time. The manor
owners were delighted to see that potatoes also adapted
very well to the Estonian climate. But Estonian peasants
were reluctant to adopt this new food staple. Sure, it might
stave off hunger when the rye crops failed. But failures
didn't happen all that often. Dark bread was dark bread.
And potatoes were...well...potatoes. Just not the same.

Then, at the end of the 19th century, some industrious
Estonian peasants realized that one didn't necessarily
have to eat potatoes. It was also possible to make vodka
with them. And that just changed the picture entirely.
Potatoes weren't that bad after all. Now they will take
their bread and potatoes. And, should there be any sort of
occasion, a little vodka as well.

18