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Ingredients
| unsalted butter: 4 Tbl (melted) |
| barley flour or meal: 1 1/2 cups |
| unbleached all-purpose flour (unsifted): 1/2 cup |
| whole wheat flour: 1/3 cup |
| light brown sugar (packed): 2 Tbl |
| salt: 1/2 tsp |
| baking powder: 1/2 tsp |
| caraway seed: 1 tsp (optional) |
| eggs: 1 (large//beaten) |
| buttermilk: 1 cup |
| vegetable oil: 2 Tbl |
Estonian Barley Skillet Bread
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
50 min -
Servings
6 serving(s)
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- Preheat the oven to 375 degrees F. Brush an 8 or 9 inch cast-iron skillet with 2 tablespoons of the butter.
- Sift the dry ingredients and caraway seeds (if using) together in a large bowl.
- Whisk together the egg, buttermilk, and vegetable oil. Add the dry ingredients and mix until blended. Do not overmix. You will have something between batter and dough.
- Spoon the mixture into the skillet and smooth top with a rubber spatula. Drizzle the remaining butter over the top.
- Bake until golden brown and a cake tester comes out clean, 50 minutes. Serve slightly warm.
- Serves 6.