Estonia

Barley Skillet Bread

A karask is a buttery quick bread made with barley and wheat flours. Traditionally enjoyed right out of the oven with butter and honey or cranberry cream, these Estonian scones are eaten for breakfast or snacks. Incredibly, this bread tastes even richer the next day, when it is commonly served with lingonberry preserves. Recipe Servings: Serves 4

Prep Time

15 minutes

Cook Time

1 hour

Total Time

1 hour 15 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 1/4 cups (150 g) barley flour
1/4 cup (30 g) all-purpose flour
1/4 cup (30 g) whole wheat flour
1/2 tsp (2.5 ml) salt
1/2 tsp (2.5 ml) baking powder
1 tsp (5 ml) caraway seeds
1 egg
1/2 cup (120 ml) kefir or yogurt
2 Tbsp (30 ml) olive oil
1/4 cup (60 ml) melted butter

Directions

Preheat oven to 375?F (190?C). Grease a 9-inch (23-cm) cast iron skillet with 1 tbsp (15 ml) butter.
Sift the three fours, salt, and baking powder into a mixing bowl.
Stir in sugar and caraway seeds.
Whisk egg, kefir, and oil. Add to dry ingredients. Mix well, but do not over mix.
Pour into skillet, smooth top, and drizzle over remaining butter.
Bake for 50 minutes to a light gold, or until a toothpick emerges clean from the center.
Serve warm with butter and honey or lingonberry preserves.