Estonian Barley Skillet Bread Recipe

Name: Estonian Barley Skillet Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, melted; 1 1/2 cups barley flour; 1/2 cup all-purpose flour; 1/3 cup whole wheat flour; 2 tablespoons brown sugar; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1 teaspoon caraway seed (optional); 1 large egg, beaten; 1 cup buttermilk; 2 tablespoons vegetable oil

Servings: persons

4 tablespoons unsalted butter, melted
1 1/2 cups barley flour
1/2 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon caraway seed (optional)
1 large egg, beaten
1 cup buttermilk
2 tablespoons vegetable oil

1
Mix the dry ingredients and caraway seeds (if using) together in a large dish.
2
Whisk together the egg, buttermilk, and vegetable oil.
3
Add the dry ingredients and mix until blended. Do not over mix. You will get something between batter and dough.
4
Preheat the oven to 375 degrees.
5
Brush an 8 inch cast-iron skillet with the butter.
6
Spoon the mixture into the skillet and smooth top with a rubber spatula.
7
Sprinkle the remaining butter over the top.
8
Bake until golden brown and a cake tester comes out clean for about 50 minutes.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons unsalted butter, melted, 1 1/2 cups barley flour, 1/2 cup all-purpose flour, 1/3 cup whole wheat flour, and more.

Yes, Estonian Barley Skillet Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Estonian Barley Skillet Bread

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