Rieska (Finnish Quick Flat Rye Bread)
15
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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:
Nutrition Information
15
People talking
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
- 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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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.
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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.
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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. -
Great recipe!
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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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