Finnish Rieska(Flat Bread)
Finnish Rieska is a traditional flatbread with a tender, slightly chewy texture and mild flavor, perfect for pairing with hearty toppings or enjoyed on its own.
Ingredients
Instructions
- Add soda to the buttermilk or sour milk and set aside.
- Mix dry ingredients: white flour, barley flour, sugar, baking powder, and salt.
- Work in the shortening until the mixture resembles coarse crumbs.
- Stir in the milk and soda mixture until a soft dough forms.
- Divide the dough in half.
- Pat each half into a 1/2-inch thick circle.
- Place on a cookie sheet and bake in a 400°F (200°C) oven for 20 to 25 minutes.
Tips & Substitutions
For a gluten-free option, try substituting half of the white flour with almond flour. Ensure that the buttermilk is at room temperature for better mixing. If you prefer a richer flavor, consider adding herbs like rosemary or thyme to the dough. Keep an eye on the baking time, as ovens may vary. If the top isn't browning, broil for a minute at the end.
Serving Suggestions
Serve Finnish Rieska warm with butter and jam for a delightful breakfast. It pairs beautifully with Tom'S Blue Cheese Dip for a savory snack. Additionally, try serving it alongside soups or stews to soak up flavors. For a fun twist, use it as a base for open-faced sandwiches topped with your favorite ingredients.
Storage & Reheating
Store leftover Rieska in an airtight container or wrap it tightly in plastic wrap to maintain freshness. It can be kept at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, wrap it in foil and warm in a 350°F (175°C) oven for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Finnish Rieska(Flat Bread) contains roughly 642 calories, with 4g protein, 18g carbohydrates, and 63g fat. It is a good source of vitamin C (18% of the Daily Value) and calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1106mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of white flour?
Yes, you can substitute whole wheat flour for white flour, but it may result in denser bread. To maintain a lighter texture, consider mixing half whole wheat with half all-purpose flour.
What can I substitute for shortening?
If you prefer not to use shortening, butter or coconut oil can be great alternatives. Both will add a rich flavor, but keep in mind that butter will make the dough a bit softer.
Is it possible to make this recipe vegan?
Yes, you can make a vegan version by substituting the buttermilk with plant-based milk mixed with vinegar and using a vegan butter alternative instead of shortening. This will maintain a similar texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).