Recipes » Side Dishes » Karask – Traditional Estonian Barley Bread
T. Colin Campbell Center for Nutrition Studies
Quick Barley Bread Karask Recipe


  • 1 cup barley groats, soaked
  • ½ cup plant-based milk, plus 2 more splashes (about ⅛ cup)
  • Pinch of sea salt
  • 1 medium banana
  • 2 Tbsp applesauce
  • Handful of walnuts
  • 2 Tbsp baking powder


  • 1. Soak barley groats overnight or for 6-8 hours. Soak walnuts for 4 hours. Drain and rinse both.
  • 2. Place all ingredients except baking powder into blender. Blend until the batter is formed. It won’t be a smooth and silky batter, instead you’ll still see pieces of barley. Don’t worry; this is okay. When the batter is done, mix or blend in the baking powder.
  • 3. Line a round 7 inch cake tin with parchment paper and pour the batter in. If you use a bigger cake tin, the bread will be thinner and need less baking time.
  • 4. Bake at 365 degrees for about 40-45 minutes.
  • 5. Let cool and enjoy!

Cooking Tips

  • 1. I used half unsweetened soy milk and half oat milk, which is naturally sweeter than soy giving the bread nice a flavor.
  • 2. Substitute any nuts you like. Soak pecans for 4-6 hours, almonds for 8-12 hours and hazelnuts for 8 hours. No need to soak Brazil and macadamia nuts.
  • 3. If you’d like nut pieces in your bread, chop the soaked nuts and mix into the batter without blending. .

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