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.
I served this bread to 600 dinner guests at our annual Scandinavian Festival in Junction City, Oregon. It was a BIG hit. Thanks!!!
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!!
This did not turn out at all and ended up in the garbage. Sorry! Perhaps I'm missing HOW to make it, but I'm an experienced cook. Not sure why it was so bad.
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.
this is an excellent recipe! it worked out perfectly. thanks for posting it.
Something must have gone totally wrong! My wife (American) made this bread and it was SO BAD!! Had to throw it away. Way too much soda taste. She said she followed the recipe. Normally her cookings are delicious. This stuff was far from the real rieska I had in the old country.
Tastes good, but I think a little more flour might be needed. My bread was a little doughy in the middle.
5 stars for the taste, but instructions could use a bit more detail. As I don't know how pie crust is made, I made a wild guess and folded in soft butter to the dry incredients, and then added milk. Baked it for 15 minutes like bottlewasher, and yum! With a good slice of mature cheddar, this is a perfect comfort food for a Sunday evening.