Rieska (Finnish Rye Bread) Recipe

Name: Rieska (Finnish Rye Bread) Recipe
Total time: 50 min
Ingredients: 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

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

Wake and Bake: Rieska (Finnish Rye Bread)

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 ounces) all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
5 tablespoons cold unsalted butter, diced
1 cup buttermilk

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

Wake and Bake: Rieska (Finnish Rye Bread)

Nutrition Facts (per serving)
210	Calories
8g	Fat
30g	Carbs
6g	Protein

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.