Rieska (Finnish Rye Bread) Recipe

Carrie Vasios

Versions of this traditional rye bread abound in Finland, ranging from crisp and cracker-like to thick and hearty. This is in the latter camp: a slightly dense bread that's great for toasting and slathering with jam or honey.

Note: Stone ground dark rye flour is available from Bob's Red Mill.

adapted from Scandinavian Classic Baking

Recipe Facts

Active: 10 mins
Total: 50 mins
Serves: 8 servings
Makes: 1 loaf

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  • 1 cup stone ground dark rye flour (see note)

  • 1 1/4 cups (6 1/4 ouncesall-purpose flour

  • 2 tablespoons baking powder

  • 1 teaspoon salt

  • 5 tablespoons cold unsalted butter, diced

  • 1 cup buttermilk


  1. Adjust oven rack to middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.

  2. In the bowl of a food processor combine rye flour, flour, baking powder, and salt and pulse five times to combine. Add butter and pulse until it is the size of peas, about another 5 pulses. Add buttermilk and pulse until dough comes together into a ball.

  3. Shape dough into an 8-inch round. Bake until brown, about 40 minutes.

Special equipment

food processor or pastry cutter, baking sheet, parchment paper

This Recipe Appears In

Nutrition Facts (per serving)
210 Calories
8g Fat
30g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 210
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 24%
Cholesterol 20mg 7%
Sodium 690mg 30%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 16%
Total Sugars 2g
Protein 6g
Vitamin C 0mg 2%
Calcium 250mg 19%
Iron 2mg 12%
Potassium 188mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)