Prep 10 mins
Cook 1 hr
A traditional Estonia bread that I am told is normally eaten warm with butter and honey. Sounds great to me!
- 4 tablespoons unsalted butter, melted
- 1 1⁄2 cups barley flour
- 1⁄2 cup all-purpose flour
- 1⁄3 cup whole wheat flour
- 2 tablespoons brown sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 teaspoon caraway seed (optional)
- 1 large egg, beaten
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- Mix the dry ingredients and caraway seeds (if using) together in a large dish.
- Whisk together the egg, buttermilk, and vegetable oil.
- Add the dry ingredients and mix until blended. Do not over mix. You will get something between batter and dough.
- Preheat the oven to 375 degrees.
- Brush an 8 inch cast-iron skillet with the butter.
- Spoon the mixture into the skillet and smooth top with a rubber spatula.
- Sprinkle the remaining butter over the top.
- Bake until golden brown and a cake tester comes out clean for about 50 minutes.
This was very good with butter and honey. I wouldn't leave out the caraway seed, because I think it's what made me really enjoy this recipe. Thanks for posting!
Very tasty (I love caraway seeds). We served it with lots of honey. Mine was shaped funny, though, not like in the picture shown. I don't know enough about making bread to know what I did wrong.
This was really good. I made it in a very heavy stainless steel skillet, as I don't have a cast iron one, but it worked like a charm. I wasn't sure what to expect with the bread, but it came out resembling a very good beer bread, without the beer. :) It was dense, but not heavy, and all of the butter got soaked up as it cooled - yum! Thank you for sharing.