Estonian Buttermilk and Fennel Seed Bread

Name: Estonian Buttermilk and Fennel Seed Bread
Cuisine: Estonian
Ingredients: 1 litre/1½ pints/4 cups buttermilk; 40 g/1½ oz/3 tbsp butter, melted; 700 g/1 lb 9 oz/6¼ cups barley flour; 10 ml/2 tsp bicarbonate of soda (baking soda); 10 ml/2 tsp bicarbonate of soda (baking soda); 10 ml/2 tsp salt; 5 ml/1 tsp honey; 10 ml/2 tsp fennel seeds

Preparation info

Makes
25
slices

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

Fennel seeds give extra spice to bread, as well as to compôtes, pickles and liqueurs. This yeast-free bread is so deliciously light and fluffy, that when eaten warm, it could easily be described as a cake. Serve it with lashings of butter.

Ingredients

1 litre/1½ pints/4 cups buttermilk
40

Europe
Estonia
Bread
Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 25 x 40cm/10 x 16in cake tin (pan) with baking parchment. Put the buttermilk in a pan and gently heat until lukewarm, and then add the melted butter. Pour the mixture into a large bowl.

Per portion Energy 119kcal/507kJ; Protein 3.6g; Carbohydrate 23.4g, of which sugars 2.2g; Fat 2g, of which saturates 1g; Cholesterol 5mg; Calcium 57mg; Fibre 3.3g; Sodium 191mg.