Tuesday, March 01, 2011

Estonian Soda Bread Recipe

Estonian Soda Bread / Odrajahu-hapupiimakarask

If you think you've already seen a recipe for Estonian soda bread here @ Nami-Nami, then you're not mistaken - I indeed blogged about it some three years ago. However, that recipe was with ricotta/curd cheese, and this one uses kefir or cultured buttermilk. There isn't such a huge taste difference - and they're both quick to make and delicious to eat. Caraway seeds are a traditional flavouring, but if you're not keen on that spice, you can leave it out.

It's best served warm - I usually devour it with some butter and honey (see photo above) or lingonberry jam.

The original recipe is from an Estonian cult baking book, Ida Savi's "Saiad, pirukad, koogid" (1989). I haven't changed it, really, as if it ain't broke, don't fix it :)

Estonian Soda Bread

a 23x23 cm square tin, buttered

250 ml cultured buttermilk, kefir or fermented milk (1 cup)
1 large egg
1 tsp salt
1 tsp caster sugar
2 Tbsp vegetable oil or melted butter
1 tsp caraway seeds
175 g barley flour (about 300 ml, I used wholemeal)
90 g wheat flour (150 ml)
1 tsp baking soda

Pre-heat the oven to 200 C/400 F.
Sift both flours and soda into a bowl.
Whisk the egg with salt and sugar, add the kefir, oil/melted butter, caraway seeds and the flour mix. Stir until just combined.
Pour into a buttered tin and bake in a pre-heated oven for 20-25 minutes, until the soda bread is golden brown on top.


Su said...

This bread looks just wonderfull.

Agnes said...

This sounds very nice. I made the oat soda bread from 101cookbooks the other day and devoured it. This one with barley and caraway seeds is right up my alley. Besides, since falling in love with kama (which you kindly sent me), I am always keen to try your estonian recipes :-) Thanks for sharing!

Mari-Liis said...

Nii ilus karaski pilt!
Ma teen vanaema kaustikusse eiteakust kirjutatud retsepti järgi, kus on väga lühike koostisainete loetelu:), ei ole ei muna ega nisujahu. Minust on saanud tõeline karaskifänn, uskumatult lihtne küpsetada ja maitse on nii hea ja kodune.

Saee Koranne-Khandekar said...

Lovely recipe! I haven't tried a soda bread yet and this one's probably going to be where I start! Look at that melting butter!

maxivida said...

I made the Irish soda bread last year and it was delicious, but I have to say the Estonian variety looks much nicer and sounds more interesting. I love caraway seeds! :)

Sabrine d'Aubergine said...

I make many types of soda bread: I'll try this too!


Guilherme said...

Muito interessante esse pão. So muito interessado em comida e culturas diversase esse pão é muito diferente do que já fiz.
certamente farei.


Gitte said...

Simply just love bread made with buttermilk and you're so right "if it aint broke don't fix it". Looks wonderful.

Agnes said...

I made the bread today - it's very nice :-)

Nezumi said...

I love Irish soda bread but have never tried Estonian soda bread, thank you for posting this recipe I will be adding it to my "to bake" list.

Pille said...

Su, Guilherme, Gitte - thank you!

Agnes - so pleased to hear about kama and that you love the soda bread!

Mari-Liis - no mul on klassikaline Ida Savi retsept, ei hakka muutma. Vanaema retsept on muidugi veelgi põnevam :)

Saee - I love the butter-honey thing as well!

Maxivida - lots of people are very suspicious about caraway seeds - glad to hear you're not one of them..

Sabrine & Nezumi - please do!

duonyte said...

This looks very interesting and as I happen to have some barley flour I want to try this - but I also wanted to remind you that you promised to post your recipe for naturally leavened rye bread back in 2009, and many of us have been patiently waiting!

Veronica McLaughlin said...

I had an "Estonian" dinner party for my daughter and her fiance and his family on Sunday and made two of your recipes - the Smoked Cheese & courgette soup (huge hit!) and the barley soda bread, which received a mixed reaction, but was all eaten.

Simona said...

I made this yesterday, using my homemade kefir and local barley flour and it was really really good. In fact, it is almost gone. I will make it soon and the write about it. With a group of bloggers we are doing a virtual tour of the EU and we are now visiting your country.