Rieska (Finnish Quick Flat Rye Bread)

LiisaN's Note:

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!

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Yield: 1 loaf

• 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
• ½ 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

[Max's 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.

[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!!

[PhoodPhight]

Easy bread. Served with Mrs. Schreiner's Split-Pea Soup (found on this site). I broke it into two smaller rounds so I could serve it twice with the same flair. I was REALLY disappointed that this did not taste like it had rye flour. Since I hadn't have this bread before, this was a big surprise for me.