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.[1][2][3][4]

Sepik

Type	whole wheat bread
Place of origin	Estonia
Cookbook: Sepik

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

• List of breads

Notes

1. Sune 2009, p. 37.
2. Кальвик 1987, p. 28.
3. "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.

References

• Кальвик, Сильвия (1987). Эстонская кухня [Estonian cuisine] (in Russian). Периодика.CS1 maint: ref=harv (link)
• Sune, Ingrid (2009). Eesti-inglise Eesti köögisõnastik [English-Estonian Culinary Dictionary] (in Estonian). Tartu Ülikool.CS1 maint: ref=harv (link)
• Ränk, Gustav (1976). Old Estonia, the people and culture. Indiana University.CS1 maint: ref=harv (link)
• Kärner, Karin Annus (2005). Estonian Tastes & Traditions. Hippocrene Books. ISBN 9780781811224.CS1 maint: ref=harv (link)