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
Makes: 1 loaf

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  • 1 cup stone ground dark rye flour (see note)
  • 1 1/4 cups (6 1/4 ounces) all 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

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