Quick bake Karask is traditional barley bread in Estonia. It is also known in other countries, such as Scotland and Ireland, where it’s called soda bread. Traditionally it is made using butter or oil, eggs and buttermilk. You can also find recipes using other flours than barley and no eggs and/or butter/oil.
- Soak barley groats overnight or for 6-8 hours. Soak walnuts for 4 hours. Drain and rinse both.
- Heat oven to 180 C (355 F).
- Place all ingredients except baking powder into blender. Blend for a few minutes until the batter is formed – you might need to help with a spoon in the beginning. It won’t be a smooth and silky batter. Instead you’ll still see pieces of barley. Don’t worry; this is how it needs to be. When the batter is done, mix or blend in the baking powder.
- Line a round (or other shaped) 17 cm (7-inch) cake tin with parchment paper and pour the batter in. If you use a bigger cake tin, the bread will just be thinner and probably needs less baking.
- Bake in 180 C (355 F) oven for about 40 minutes. The tooth stick needs to come out clean.
- Let cool and enjoy!
- Method: Baking
Keywords: barley bread