rieska

Potato-Mushroom Rieska

May 10, 2017


Rieska is one of the traditional breads of Finland. These little breads are usually made from barley, but this time I used wheat flour. I also put some wild mushrooms in my rieska dough, because I love to walk in the forest and hunt wild mushrooms. My freezer is still full of them and the next autumn and heaps of new mushrooms are nearer than I want to admit in May. 

Smetana is one of the sour cream products widely used in Central and Eastern Europe. It is similar to crème fraîche (28% fat), which is a good substitute for smetana, but take notice, that the lighter sour creams sold in the US contain only 12 to 16% butterfat.

10 – 12 pcs.

2 potatoes (300 g)
120 g smetana
1,5 dl (0,75 cup, US) wild mushrooms, cooked and chopped
1 tsp salt
5 leaves of fresh rosemary, finely chopped
2 tsp baking powder
4 dl (250 g) coarse wheat flour

Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm. Peel and grate the potatoes.

Stir all the ingredients together. Turn the dough out onto a floured surface and shape it into 10 or 12 thin, round breads. Line two baking trays with parchment papers and place the rieskas on them.

Preheat the oven to 250°C. Bake for 15 minutes.

Enjoy the rieskas while still warm with a touch of butter..

no-yeast

Turnip Rieska

October 26, 2016


One of the joys of autumn is a hot turnip rieska topped with melting butter. I have a craving for it at the latest in October, and it won't go away until I have looked up my old, trusted recipe and baked them.

6 pcs.

1 turnip (250 g)
1 tsp salt
1 dl (100 g) buttermilk
0,5 dl (45 g) cooking oil
2 dl (110 g) rye flour
2 dl (130 g) wheat flour

Peel the turnip and cut it into cubes. Bring a pot of unsalted water to a boil. Add the cubes and cook until tender. Mash with 0,5 dl (50 g) of cooking water and let cool for a while. 

Stir all the ingredients together. Turn the dough out onto a floured surface and shape it into 6 thin, round breads. Line two baking trays with parchment papers and place the rieskas on them.

Preheat the oven to 225°C. Bake for 15 minutes. 

Enjoy the rieskas straight out of the oven topped with butter.

barley

Wild Mushroom Rieska

February 10, 2016


Rieska is a traditional thin, unleavened bread made from barley or oat, sometimes with potato as additional ingredient. Because we have lots of lovely forests full of edible mushrooms here in Finland, I also put some dried mushrooms in my rieska dough. If you don't have dried mushrooms, you can use fresh ones or follow the recipe without them. 


3 – 4 pcs.

300 g potatoes
0,5 dl (0,2 cup, US) dried horn of plenty
0,5 tsp salt
50 g soft butter
2 dl (200 g) skim milk
3 dl (165 g) barley flour

Bring a pot of unsalted water to a boil. Add potatoes and cook until tender but still firm. Peel and grate the potatoes. Crush and soak the mushrooms in cold water for 20 minutes.

Stir all the ingredients together. Turn the dough out onto a floured surface and shape it into 3 or 4 thin, round breads. Line two baking trays with parchment papers and place the rieskas on them.

Preheat the oven to 250°C. Bake for 15 minutes.

Enjoy the rieskas while still warm with a touch of butter or "munavoi" (a spread made of butter and hard boiled eggs).