Karask
A warm Estonian barley bread with a tender, slightly moist crumb and a golden crust, best enjoyed straight from the oven.
Ingredients
- barley flour300 g
- wheat flour100 g
- kefir or sour milk500 ml
- egg1 pcs
- butter45 g
- salt1 to taste
- baking soda0.5 tsp
- cumin1 tsp
Instructions
Preheat the oven to 200°C. Line a baking pan (about 25×35 cm) with parchment paper and brush it with some of the melted butter.
In a bowl, combine the barley flour, wheat flour, salt, baking soda and caraway seeds.
In a separate bowl, whisk the egg with the kefir or soured milk, then pour in the remaining melted butter and mix well.
Pour the liquid mixture into the flour and stir quickly into a thick, sticky batter; don't overmix.
Transfer the batter to the pan and smooth it out with a wet spatula or spoon.
Bake for 25–30 minutes at 200°C, until the top is golden and a wooden skewer inserted into the center comes out clean.
Slice the karask and serve warm.
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