Rieska
Rieska is an easy, no-yeast rye bread that is buttery and mildly sweet. This Finnish bread is sturdy enough for sandwiches but soft and moist!
Servings: 24 square slices
Ingredients
- ½ cup old fashioned rolled oats
- 1 cup rye flour or pumpernickel flour
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 4 tablespoons unsalted butter
- 1 ½ cups buttermilk
Instructions
- Preheat oven to 500°F. Lightly grease a 13-by-9-inch baking dish and set aside.
- Whisk together the oats, rye flour, all-purpose flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Add the butter in small cubes and cut it into the dry ingredients using a fork or pastry blender until thoroughly distributed. Stir in the buttermilk until well combined.
- Pour the batter into the prepared dish and spread evenly with a spatula.
- Bake for 15 to 20 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Cool completely in the pan before slicing.
Notes
Yield: This recipe makes 24 square slices from a standard 13-by-9-inch baking dish. Cut into a 4-by-6 grid for even portions.
Technique: Preheat your oven for a full 15 minutes before baking. Rieska relies on immediate high heat to brown the top and set the center, so an under-preheated oven will leave the bread pale and underdone.
Measuring: Spoon rye flour into the measuring cup and level it off rather than scooping directly from the bag. Scooping packs the flour and can make the dough dry and dense.
Storage: Rieska keeps at room temperature for up to 2 days wrapped tightly or stored in an airtight container. Wrap individual slices and freeze for up to 2 months. Reheat in a low oven for a few minutes or warm in the microwave.
Technique: Preheat your oven for a full 15 minutes before baking. Rieska relies on immediate high heat to brown the top and set the center, so an under-preheated oven will leave the bread pale and underdone.
Measuring: Spoon rye flour into the measuring cup and level it off rather than scooping directly from the bag. Scooping packs the flour and can make the dough dry and dense.
Storage: Rieska keeps at room temperature for up to 2 days wrapped tightly or stored in an airtight container. Wrap individual slices and freeze for up to 2 months. Reheat in a low oven for a few minutes or warm in the microwave.
Nutrition
Calories: 70kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 171mg | Potassium: 49mg | Fiber: 1g | Sugar: 2g | Vitamin A: 83IU | Calcium: 40mg | Iron: 0.5mg