Griddle-bread

Griddle-bread Recipe from Estonia with Sour Milk and Caraway Seeds

Region / culture: Estonia | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Griddle-bread is a traditional recipe that has been enjoyed for generations. This simple yet delicious bread is perfect for breakfast or as a snack. The combination of sour milk, caraway seeds, and barley meal gives this bread a unique flavor that is sure to please your taste buds.

History

Griddle-bread has been a staple in many households for centuries. It originated as a way to make use of simple ingredients that were readily available. The recipe has been passed down through generations, with each family adding their own twist to make it their own.

Ingredients

0.5 liter of sour milk
1 egg
1 tsp of salt
1 tsp of sugar
2 tbsp of oil or fat
1 tsp of caraway seeds
0.5 glass of barley meal
0.75 glass of wheat flour (middling)
0.5 tsp of baking soda

How to prepare

1. In a bowl, combine eggs, salt, and sugar.
2. Add sour milk, oil, caraway seeds, and meal mixed with baking soda to the bowl.
3. Knead the mixture until it forms a light and tender dough.
4. Transfer the dough to a buttered cake tin and bake.
Serving:
Serve with butter, honey, or cowberry jam.

Variations

Add raisins or nuts to the dough for added texture and flavor.
Substitute the sour milk with buttermilk for a tangier taste.

Cooking Tips & Tricks

Make sure to knead the dough until it is light and tender for the best texture.

- Use a buttered cake tin to bake the bread for a crispy crust.

- Serve the griddle-bread warm with butter, honey, or cowberry jam for a delicious treat.

Serving Suggestions

Serve griddle-bread warm with butter, honey, or cowberry jam for a delicious treat.

Cooking Techniques

Bake the griddle-bread in a preheated oven for best results.

Ingredient Substitutions

You can substitute the barley meal with rye flour for a different flavor.

- Use vegetable oil instead of fat for a lighter option.

Make Ahead Tips

You can prepare the dough ahead of time and bake it when ready to serve.

Presentation Ideas

Serve the griddle-bread on a wooden board with a dollop of butter for a rustic presentation.

Pairing Recommendations

Pair griddle-bread with a cup of hot tea or coffee for a cozy breakfast.

Storage and Reheating Instructions

Store leftover griddle-bread in an airtight container at room temperature. Reheat in the oven or toaster oven before serving.

Nutrition Information

Calories per serving

Each serving of griddle-bread contains approximately 150 calories.

Carbohydrates

Each serving of griddle-bread contains approximately 25 grams of carbohydrates.

Fats

Each serving of griddle-bread contains approximately 5 grams of fats.

Proteins

Each serving of griddle-bread contains approximately 3 grams of proteins.

Vitamins and minerals

Griddle-bread is a good source of iron and calcium.

Alergens

Griddle-bread contains gluten and dairy.

Summary

Griddle-bread is a nutritious and delicious bread that is perfect for breakfast or as a snack. It is rich in carbohydrates, fats, and proteins, making it a filling and satisfying option.

Summary

Griddle-bread is a simple and delicious recipe that is perfect for breakfast or as a snack. With its unique flavor and easy preparation, this bread is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day, and I was visiting my friend Sally at her grandmother's house. As soon as I walked in, the smell of freshly baked bread wafted through the air, and I knew I was in for a treat.

Sally's grandmother, Mrs. Johnson, was a master in the kitchen. She had a collection of recipes passed down through generations, and she was always willing to share her culinary secrets with anyone who was interested. As soon as I expressed my enthusiasm for cooking, Mrs. Johnson invited me into her kitchen to show me how to make her famous griddle-bread.

The process was simple yet mesmerizing. Mrs. Johnson mixed together flour, baking powder, salt, and milk to form a smooth dough. She then divided the dough into small balls and flattened them into discs before cooking them on a hot griddle. The result was a golden brown, crispy bread that was perfect for slathering with butter or jam.

As I watched Mrs. Johnson work her magic, I couldn't help but be struck by her passion for cooking. She explained that she had learned the recipe from her own grandmother, who had immigrated to America from Ireland. The griddle-bread was a traditional Irish recipe that had been passed down through the generations, and Mrs. Johnson was proud to continue the tradition.

After the bread had finished cooking, Mrs. Johnson served it to us warm, straight from the griddle. The taste was unlike anything I had ever experienced - the bread was slightly sweet, with a hint of saltiness that complemented the butter perfectly. I was hooked from the first bite, and I knew that I had to learn how to make this bread myself.

Over the next few weeks, I visited Mrs. Johnson regularly to learn the ins and outs of making griddle-bread. She taught me about the importance of using the right kind of flour, how to properly knead the dough, and how to tell when the bread was cooked to perfection. I soaked up every bit of knowledge she shared with me, eager to master the art of making this delicious bread.

As I practiced making griddle-bread on my own, I discovered that it was more than just a recipe - it was a connection to my past. I felt a sense of pride knowing that I was carrying on a tradition that had been passed down through generations of women in my family. The smell of the bread baking in my kitchen brought back memories of my own grandmother, who had taught me the joy of cooking when I was just a young girl.

I began to experiment with different variations of the recipe, adding in ingredients like raisins, cinnamon, or even cheese to create new and exciting flavors. Each batch of griddle-bread I made was a labor of love, a tribute to the women who had come before me and shared their culinary wisdom.

As I grew more confident in my baking skills, I started sharing my griddle-bread with friends and family. They were amazed by the delicious taste and texture of the bread, and soon I had requests for it at every gathering or party I attended. It was a joy to see the smiles on their faces as they enjoyed something that I had created with my own hands.

Years passed, and I continued to make griddle-bread regularly, always thinking of Mrs. Johnson and the lessons she had taught me. I shared the recipe with my own children and grandchildren, passing on the tradition of making this beloved bread to the next generation.

Now, as I sit in my kitchen, surrounded by the delicious smell of griddle-bread baking in the oven, I can't help but smile at the memories it brings back. The first time I saw this recipe, I was immediately hooked - and I am grateful every day for the women who taught me how to make it. Cooking is not just about following a recipe; it is about honoring the past, creating memories, and sharing love with those around you. And for me, griddle-bread will always be a reminder of the joy that comes from cooking with heart and soul.