Karask (Traditional Estonian Barley Bread)

Karask is a rustic Estonian barley bread known for its hearty texture and mildly sweet flavor. Made with barley flour and sour milk, it is perfect for breakfast, snacks, or served alongside soups and stews.

Ingredients

• 2 cups (0.5 kg) barley flour
• 1 cup (0.25 kg) all-purpose flour
• 2 teaspoons baking soda (0.03 lb / 0.015 kg)
• 1 teaspoon salt (0.02 lb / 0.01 kg)
• 2 tablespoons sugar (0.05 lb / 0.025 kg)
• 1 cup (0.25 kg) sour milk or buttermilk
• 2 eggs (0.2 lb / 0.1 kg), beaten
• 1/4 cup (0.06 kg) melted butter
• 1/2 cup (0.1 kg) yogurt or sour cream

Instructions

1. Preheat Oven

   Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

2. Mix Dry Ingredients

   In a large bowl, combine barley flour, all-purpose flour, baking soda, salt, and sugar. Mix well to ensure even distribution.

3. Combine Wet Ingredients

   In a separate bowl, whisk together sour milk or buttermilk, beaten eggs, melted butter, and yogurt or sour cream until smooth.

4. Form the Dough

   Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid over-mixing to maintain a tender bread.

5. Bake

   Pour the batter into the prepared loaf pan, spreading evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool

   Let the Karask cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Serving

Karask is best enjoyed fresh, sliced thickly, and served with butter, cheese, or honey. This wholesome Estonian barley bread complements both savory and sweet toppings and brings a taste of tradition to your table.