Rieska (Finnish Quick Flat Rye Bread)

Total Time
Prep 20 mins
Cook 10 mins

A traditional Finnish rye bread. Often this would be served with stews or soups - at least thats when I remember having it. Best with butter!

Ingredients Nutrition


  1. Combine all ingredients, as if you were mixing for a pie crust.
  2. Dough will be soft.
  3. Roll out to about 1/2 inch thickness.
  4. Bake for 10 minutes at 475 degrees.


Most Helpful

Kiitoksia paljon! Great recipe! I'm allergic to wheat, so substituted spelt flour for the white flour and baked it on parchment paper on a baking stone.

Max's Grandma April 23, 2009

I served this bread to 600 dinner guests at our annual Scandinavian Festival in Junction City, Oregon. It was a BIG hit. Thanks!!!

Becky in Junction City, OR September 03, 2005

With your name you must be a fellow Finn! Very interesting bread in flavor and texture. Used old fashioned oats, additional medium rye so it wouldn't be so sticky.When baking I placed it in a parchment lined pizza pan, and rolled it flat with a small pastry roller. Decreased temp. to 350* due to my pizza man being quite dark and increased baking time. Will be a regular feature in our home. Kiitos-LiisaN!!

lets.eat April 23, 2005

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