Follow these steps for perfect results
unsalted butter
melted
barley flour
all-purpose flour
unbleached
whole wheat flour
brown sugar
packed
salt
baking powder
caraway seed
optional
egg
beaten
buttermilk
vegetable oil
Preheat oven to 375°F (190°C).
Brush an 8 or 9 inch cast-iron skillet with 2 tablespoons of melted butter.
In a large bowl, sift together barley flour, all-purpose flour, whole wheat flour, brown sugar, salt, baking powder, and caraway seeds (if using).
In a separate bowl, whisk together the beaten egg, buttermilk, and vegetable oil.
Add the wet ingredients to the dry ingredients and mix until just blended.
Do not overmix; the mixture will be between a batter and a dough.
Spoon the mixture into the prepared skillet and smooth the top with a rubber spatula.
Drizzle the remaining 2 tablespoons of melted butter over the top.
Bake in the preheated oven until golden brown and a cake tester inserted into the center comes out clean, about 50 minutes.
Let cool slightly before serving.
Serve slightly warm.
Expert advice for the best results
For a crispier crust, preheat the skillet in the oven before adding the batter.
If you don't have buttermilk, use sour milk (add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let sit for 5 minutes).
The bread is best served warm or at room temperature.
Everything you need to know before you start
10 minutes
Can be made 1 day in advance and stored at room temperature.
Serve in the skillet, cut into wedges.
Serve with butter or jam.
Serve alongside a hearty stew.
Serve with a slice of cheese.
A light and crisp lager complements the bread's earthy flavor.
Discover the story behind this recipe
Traditional bread often served during celebrations and holidays.
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