ESTONIA – Soda Bread

DSC_7920For this soda bread (Odrajahu-hapupiimakarask) I needed to head to the shops to purchase a square tin. I’m not sure if this bread has to be baked in a square tin, but I happily took the excuse to add to my bakingware.

  • Recipe chosen for soda bread
  • Cooking method: Oven


  • Faithfulness to recipe: Yes
  • Met expectations? Yes, it had that light, spongy, texture of other soda breads I have eaten.
  • Would cook again? Possibly. It was a quick easy bread to make and lovely and light to eat when warm.
  • The taste test rated on a score of 5: 4. The kids loved it with some jam.



  • 250 ml cultured buttermilk, kefir or fermented milk (1 cup) (I used kefir which is easy to buy in Bosnia)
  • 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


Not much to write, this one is – thankfully – a quick bread!

  • 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 in and bake in a pre-heated oven for 20-25 minutes, until the soda bread is golden brown on top.

Enjoy plain or with butter, jam, honey or sweet cheese.


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