Karask – traditional Estonian barley bread that has been around for centuries

karaskServes 4

0.5l buttermilk
2 eggs
1 tsp salt
1 tbsp sugar
1 tsp baking soda
6dl barley flour
2 tbsp oil

Beat the eggs with salt and sugar and add buttermilk. Sift in barley flour mixed with baking soda, blend into an even dough. Pour into a baking dish greased with butter and bake at 200 ºC for 25–30 minutes until the barley bread is golden brown.

Serve warm with butter or egg and butter spread and plenty of chives.


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Milk is Estonia's white gold. Dairy sector forms a basis of Estonian agriculture, that has a centuries-old tradition.

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