Rieska (Finnish Quick Flat Rye Bread)

Submitted by LiisaN

"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!"

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 1 loaf

ingredients

• 1 cup oatmeal
• 1 cup rye flour
• 3 cups white flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 teaspoons sugar
• 2 cups buttermilk
• 1⁄2 cup butter (1 stick)

directions

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.

Reviews

[kevin53706]

Before I make this, I need to know what to do specifically. Please explain in detail the steps for: "Combine all ingredients, as if you were mixing for a pie crust." No clue.

 

[Maxs Grandma]

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.

 

[Becky in Junction C]

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

 

[lets.eat]

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!!

 

[Stitch M.]

Delicious! The dough was VERY WET, since I use powdered buttermilk, I'll adjust the liquid. This first try, I just spread the dough with a spatula. It worked fine. I thought the bread could use more rye flavor so, next time I'll try 2c rye flour and reduce the white flour accordingly. I'll also substitute molasses in place of the sugar.