Rieska Bread Recipe
Rieska bread is a delicious Finnish flatbread. This Rieska bread recipe is a perfect side to soups and stews. Or you can enjoy it with butter and jam, peanut butter, or honey on it.
I tend to make Rieska when I am making soups and in particular this beef stew recipe. It is absolutely delicious, light and fluffy!
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What Type of Pan to Use?
I like to use a baking stone when I make Rieska bread. The baking stone gives it a crispy crust while leaving the inside soft and delicious!
I use this Pampered Chef baking stone, but purchasing through a dealer will get you a much better price!
Here is a more affordable baking stone with great reviews.
Tools You Will Need
Mixing Bowl
Wooden Spoon
Baking Stone (or baking sheet)
How to Make Rieska Flatbread
Step One – Gather all of your ingredients.
Step Two – Mix all of the dry ingredients.
Step Three – Add the wet ingredients. Do not overmix. I usually finish the mixing with my hands to prevent over mixing with the wood spoon.
Step Four – Grease the baking stone or pan that you are using. I greased this baking stone with melted butter.
Step Five – Place dough on baking stone.
Step Six – Spread the rieska dough on baking stone. I use my hands for this step, but you can use a spatula if you prefer.
Step Seven – Bake at 400° F for 15-20 minutes.
I hope you and your family enjoy this bread as much as we do!
Other Recipes You May Enjoy
Rieska Bread Recipe
Ingredients
- 3 cups All-Purpose Flour
- 1/2 cup Oatmeal
- 1/4 cup Sugar
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 stick of melted butter
- 2 cups of buttermilk
Instructions
- Gather all of your ingredients.
- Mix all of the dry ingredients.
- Add the wet ingredients. Do not overmix. I usually finish the mixing with my hands to prevent over mixing with the wooden spoon.
- Grease the baking stone or pan that you are using. I greased this baking stone with melted butter.
- Place dough on a baking stone.
- Spread the rieska dough on baking stone. I use my hands for this step, but you can use a spatula if you prefer.
- Bake at 400° F for 15-20 minutes.
Easy to make. Great taste. I’ve shared the recipe! I do have a question. My dough did slip off the stone. I’d like to make it in loaf pans. What would be the correct time to cook the bread in loaf pans?
I’m not quite sure since I have never made it in bread pans – it is meant to be more of a flat bread. Did it slip off during baking? Or when you moved the pan?