{"id":139824,"date":"2025-03-17T14:54:05","date_gmt":"2025-03-17T14:54:05","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/rieska-finnish-flatbread-bbb\/"},"modified":"2025-03-17T14:54:05","modified_gmt":"2025-03-17T14:54:05","slug":"rieska-finnish-flatbread-bbb","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=139824","title":{"rendered":"Rieska (Finnish Flatbread) #BBB"},"content":{"rendered":"


\n<\/p>\n

\n

\u00a0<\/a><\/p>\n

For the 17th Anniversary of the Bread Baking Babes, I decided to try a light and soft version of the Finnish Flatbread, rieska, with just a bit of chewiness.\u00a0 There are plenty of versions out there, many using barley or combinations of barley and rye.\u00a0 This KA version is a very accessible flatbread for anyone not used to barley flavor.<\/p>\n

<\/a><\/div>\n

I did try a very traditional, 100% barley recipe as well.\u00a0 It had a porridge like crumb,
\nand was chewy and good with butter, but I did like the (probably
\nnon-traditional) KA version best!\u00a0 It smelled lovely, almost like a corn
\n bread, had a wonderful flavor and tender texture.\u00a0 It would be great as breakfast, as a side with
\nmeals, as a snack with butter, just a very enjoyable flatbread and
\nquickbread.\u00a0 Definitely a batter bread.<\/p>\n

Rieska is traditionally served buttered and with milk. <\/p>\n

(If you care to try the very traditional version, I followed this recipe and recommend sticking with the baking soda option: https:\/\/myvintagecooking.com\/rieska-barley-flatbread-from-lapland\/<\/a>)<\/p>\n

<\/a><\/div>\n

<\/p>\n

<\/a><\/div>\n

We would love to have you try out this easy flat bread with us this
\n month and share how it turned out and whether you decided to try the very traditional version or the King Arthur version!\u00a0 Check out our Facebook group<\/a> to see
\nthe participants’ baking results.\u00a0 If you would like to
\n post your results with a Buddy badge on a blog, let us know in the
\ncomments or on the Facebook page.<\/p>\n

(This recipe will halve and fit in an 8×8″ pan)
<\/span>
Rieska (Finnish Flatbread)<\/span>
recipe from King Arthur
makes 12-15 squares<\/span><\/i><\/p>\n

\u00bd cup (45g) old-fashioned rolled oats
1 cup (113g) whole rye flour (pumpernickel flour)
1 cup (125g) all-purpose flour
2 tsp baking powder
\u00bd tsp baking soda
1 tsp sea salt
2 tbsp (25g) granulated sugar
4 tbsp (57g) butter, softened
1\u00bd cups (340g) buttermilk<\/p>\n

Preheat oven to 500\u00b0F, or as hot as it can get. This is a wet dough, almost a batter, and the high temperature is appropriate. Grease a 9 x 13″ pan or line with parchment paper.<\/p>\n

In a bowl or mixer, whisk together the oats, flours, baking powder, baking soda, salt, and sugar.<\/p>\n

Work the butter into the dry ingredients either with the paddle or fingers, until thoroughly distributed and mealy in texture. Stir in the buttermilk with a dough whisk or briefly with the paddle of the mixer. The mixture will be very sticky.<\/p>\n

Scrape the dough into the prepared pan and spread it out so it covers the bottom.<\/p>\n

Bake for 15 to 17 minutes until the top is light golden brown and springs back when lightly touched. <\/p>\n

Remove to cool on a rack before slicing.<\/p>\n

<\/a><\/div>\n

<\/p>\n

<\/a><\/div>\n

The rest of the Bread Baking Babes
\n<\/span>
<\/span><\/p>\n

<\/p>\n

<\/a><\/div>\n

\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

\u00a0 For the 17th Anniversary of the Bread Baking Babes, I decided to try a light and soft version of the Finnish Flatbread, rieska, with just a bit of chewiness.\u00a0 There are plenty of versions out there, many using barley or combinations of barley and rye.\u00a0 This KA version is a very accessible flatbread for […]<\/p>\n","protected":false},"author":1,"featured_media":139825,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[26311,31283,53820,31994],"dealstore":[],"offerexpiration":[],"class_list":["post-139824","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bbb","tag-finnish","tag-flatbread","tag-rieska"],"yoast_head":"\nRieska (Finnish Flatbread) #BBB - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=139824\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rieska (Finnish Flatbread) #BBB - 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