Rieska Finnish Potato Flat Bread Food

RIESKA - FINNISH POTATO FLAT BREAD

Rieska - Finnish Potato Flat Bread image

Rieska is a Finnish flat bread made with oat, barley or potato. Granny would bake the bread in her giant wood-fired oven and it was the best thing to have with 'gravlax' (salt cured salmon). This particular recipe is an easy potato version. From Scandi-Home, a Scandinavian cooking blog.

Provided by Jostlori

Categories Breads

Time 25m

Yield 4 pieces

Number Of Ingredients 4

Ingredients

10 ounces mashed potatoes, cooled
1 cup flour
1 large egg
1 pinch salt

Steps:

Preheat oven to 425°F.
Mix all ingredients in a bowl and divide the dough into 4 portions.
Place the portions on a baking tray lined with baking paper and flatten each portion with flour dusted fingers into round disks.
Prick the breads with a fork and bake for 15 minutes. Serve warm with butter, smoked salmon and fresh dill.

Nutrition Facts : Calories 190.9, Fat 1.9, SaturatedFat 0.7, Cholesterol 47.9, Sodium 272.9, Carbohydrate 36.5, Fiber 1.9, Sugar 1.2, Protein 6.2

FINNISH-AMERICAN FLATBREAD

Finnish-American Flatbread image

A very delicious Finnish flatbread made with wheat and rye flours. Cream of rye cereal can be used in place of the rye flour if coarse ground is not available. This recipe makes 4 to 5 flatbreads.

Provided by 2CHAE

Categories Bread Yeast Bread Recipes Flat Bread Recipes

Time 2h20m

Yield 12

Number Of Ingredients 8

Ingredients

4 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
¾ cup coarse whole wheat flour
¾ cup coarse whole rye flour
8 cups bread flour
2 tablespoons butter, melted

Steps:

In a large bowl, stir together the warm water and sugar. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes.
Stir in the salt, whole wheat flour and rye flour. Mix in the bread flour 1 cup at a time until the dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.
Punch down the dough and divide into 4 or 5 portions. Form each one into a ball, and let rise again until doubled, about 20 minutes.
Place each ball onto a baking sheet and flatten out into an oval 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes. Preheat the oven to 350 degrees F (175 degrees C).
Bake for 20 minutes in the preheated oven, or until browned on the top and bottom. Brush the tops with butter while still warm.

Nutrition Facts : Calories 404.4 calories, Carbohydrate 78.2 g, Cholesterol 5.1 mg, Fat 3.8 g, Fiber 4.4 g, Protein 13.2 g, SaturatedFat 1.5 g, Sodium 406.4 mg, Sugar 0.7 g

RIESKA (FINNISH QUICK FLAT RYE BREAD)

Rieska (Finnish Quick Flat Rye Bread) image

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!

Provided by LiisaN

Categories Breads

Time 30m

Yield 1 loaf

Number Of Ingredients 9

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)

Steps:

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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