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
(Odrajahu-hapupiimakarask)
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.
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