Rye

To an Estonian, “leib” – bread – always means dark rye bread; white wheat bread goes by an entirely different name.

Rye is an annual cereal grass growing to 1.5–2 m, with long, slender, bearded ears. It is the most frost-hardy of all cereals – winter rye survives harsh winters under the snow and yields well on light, acidic and sandy soils where wheat fails. It originated in Asia Minor, where it first grew as a weed among wheat and barley crops. Rye flour is used to bake dark sourdough bread, and the grain is also used to make vodka and animal feed.

Significance in the country

In Estonian the word “leib” means dark rye bread, while wheat bread is called “sai” – that is how deeply rye is rooted in Estonian culture. Respect for bread shows in old customs: a slice that fell to the ground used to be picked up and kissed.

Where it grows

Grown throughout the country, especially on the lighter soils of southern and central Estonia (Tartumaa, Jõgevamaa, Viljandimaa, Võrumaa).

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