Rieska (Finnish Quick Flat Rye Bread)

Rieska (Finnish Quick Flat Rye Bread) created by kolibri

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
Yields:
Units:

ingredients

directions

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

@LiisaN
Contributor
@LiisaN
Contributor
"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!"

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  1. 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.
  2. 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.
  3. GinaStudySmart
    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.
  4. tumbleweedland
    Great recipe!
  5. 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.
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