Serves 6
50 min
Rieska (Finnish Rye Bread)
Recipe GLPRb67e1bb754404e
A traditional Finnish flatbread made with stone-ground dark rye flour and all-purpose flour, bound together with buttermilk and butter. This simple, hearty bread is quick to prepare and has a rustic, slightly nutty flavor from the rye. Perfect served warm with butter or alongside soups and stews.
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Ingredients
1 cup stone ground dark rye flour
1¼ cups all purpose flour
2 tablespoons baking powder
1 teaspoon salt
5 tablespoons cold unsalted butter, diced
1 cup buttermilk
Directions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the dark rye flour, all-purpose flour, baking powder, and salt until well combined.
Add the cold diced butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
Pour the buttermilk into the mixture and stir gently with a fork until a rough, shaggy dough forms. Do not overmix—the dough should come together but remain slightly lumpy.
Turn the dough out onto a floured surface and knead it gently 2–3 times, just until it comes together. Shape the dough into a flat disk approximately 8–9 inches in diameter and about ½ inch thick.
Transfer the dough to the prepared baking sheet. Using a fork or the tip of a knife, prick the surface all over to prevent puffing during baking.
Bake for 15–20 minutes, until the bread is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool on the baking sheet for 5 minutes. Serve warm, cut into wedges, with butter if desired.
