Estonian Barley Skillet Bread Food

BARLEY BREAD

Steps:

• Place all ingredients except seeds in the bread machine according to the manufactures directions.
• Press dough / fruit and nut cycle. At the beep add the seeds.
• When cycle is complete remove dough to a floured surface punch down and shape to fit into an oiled loaf pan.
• Rise for 45 minutes. Make a deep cut right across the top. Dust with flour.
• rest for 10 more minutes while oven preheats to 425 degrees. Bake 15 minutes then lower oven to 400 and bake 20 more minutes till you hear a hallow sound when tapped.

ESTONIAN BARLEY SKILLET BREAD

Steps:

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

ESTONIAN BARLEY SKILLET BREAD

Steps:

• 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.