Finnish Rye Flatbread (Rieska)
This is a delicious, hearty flatbread that comes together quickly & easily. It's the perfect addition to your weeknight meals!
Ingredients
- 1/2 cup rolled oats 45 g
- 1 cup rye flour 113 g
- 1 cup all-purpose flour 120 g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 tablespoons granulated sugar 25 g
- 4 tablespoons unsalted butter 57 g- softened
- 1 1/2 cups buttermilk 340 g
Instructions
- Preheat the oven to 500 degrees Farenheit (yes, really!) Line a quarter-sheet pan or a 9x13 pan with parchment paper, then lightly grease it. Set aside.
- In a large mixing bowl, whisk oats, rye and all-purpose flours, baking powder, baking soda, salt, and sugar, until fully combined.
- Add the butter in chunks and use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture is a coarse texture and the butter is mostly incorporated.
- Add the buttermilk to the mixing bowl and stir- a dough whisk or a spatula will work well. This is a very wet, sticky dough!
- Scrape the dough into the prepared pan. Use wet hands to gently spread it out to evenly fill the pan.
- Bake for 15-17 minutes, until lightly browned and springy to the touch. Allow to cool for 10 minutes in the pan, then cut into squares and serve warm.
Notes
1. If you prefer, you can substitute barley flour for the rye- they are both traditionally used in rieska!
2. If you don't have buttermilk, you can use 1 1/2 cups whole milk with 1 Tbsp of lemon juice. It isn't exactly the same, but the bread will still turn out really well.
Nutrition
Serving: 60gCalories: 140kcalCarbohydrates: 20gProtein: 4gFat: 5gFiber: 2gSugar: 2g
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