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Karask (Barley Bread with Cranberry Cream Sauce)

Believed to have originated centuries ago, karask is a traditional barley bread that can be eaten as a side or—as in this recipe—topped with a cranberry cream sauce and enjoyed for dessert. The use of barley flour gives the bread a nutty flavor that complements many traditional Estonian dishes. The dessert version of the bread often uses carrot for added flavor. Recipe Serving: Serves 10–12

Prep Time
5 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 20 minutes
Gluten Free
Dairy Free


Cranberry cream sauce:
  • 7 oz (200 ml) plain yogurt
  • 1 1/2 oz (45 ml) sugar
  • 3 oz (90 ml) cranberries
  • 5 oz (150 ml) whipping cream


  1. Preheat oven to 350°F (175°C).
  2. Butter a 9 x 13 inch (23 x 33 cm) pan.
  3. Sauté grated carrot in butter, and let cool.
  4. Sift baking soda and flours together.
  5. Beat eggs, and add sour cream, sugar, and salt.
  6. Fold in the flour mixture.
  7. Fold the carrots into the flour mixture.
  8. Finally, add melted butter and carrots, and mix very well with the other ingredients.
  9. Pour the batter into prepared dish, and bake 35–40 minutes, until done in the middle.
  10. While the cake is baking, dissolve sugar in yogurt.
  11. Whip the cream until soft peaks form. Fold into yogurt
  12. Mash cranberries, and fold into the cream.
  13. Serve karask hot with cranberry cream sauce.