Rieska (Finnish Flatbread)

Rieska is an everyday Finnish Flatbread. This version is moist, slightly sweet, and perfect spread with salty butter. 

There are several versions of this bread, including with barley or with potato. This one, from King Arthur, is probably the simplist one to make of the lot. 

This bread is made with with baking powder and soda rather than yeast, so it's pretty much ready in thirty minutes from start to finish. 

This bread is wonderful toasted or warmed for breakfast and served traditionally with butter and milk. 

I love it sliced in half and spread with jam while still warm. 

Ingredients in this Rieska:

This easy version is made with rolled or old-fashioned oats, whole rye (or pumpernickel), and unbleached all purpose flour. 

Instead of yeast, it's leavened with baking powder and baking soda. 

Add some salt and a bit of sugar and then mix everything with some softened butter and buttermilk. If you use dried buttermilk, just whisk the powder into the dry ingredients and then add the equivalent amount of water when you mix the dough. 

The resulting bread is super moist and flavorful. I loved the texture and flavor. 

Equipment You May Need:

A 13 inch by 9 inch cake pan or a quarter sheet pan: Line the pan with parchment paper, leaving some overhang so that you can lift the bread out once it's baked. 

For Mixing the Batter: You can either use a whisk and a rubber spatula, or an electric mixer. I used a whisk and a stand mixer, both to mix in the butter and to briefly mix in the liquid. 

Keep any leftovers in an airtight container. They seem to stay moist, especially with the buttermilk, for awhile. If you plan to keep them longer, wrap them individually in plastic wrap and place them in a freezer bag and freeze for up to three months. 

These rieska squares are super moist, slightly sweet, and totally flavorful from the oats and whole rye. Definitely give them a try, They are are so easy too!

This bread is the new Bread Baking Babes' bake, hosted by Kelly of A Messy Kitchen. After the recipe, be sure to check out the rest of the Babes' version of this Rieska. 

Rieska (Finnish Flatbread)

Yield: 24 squares

Author: Karen Kerr

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Rieska is an everyday Finnish Flatbread. This version is moist, slightly sweet, and perfect spread with salty butter.

Ingredients

• 1/2 cup (45 grams) rolled or old fashioned oats
• 1 cup (113 grams) whole rye/pumpernickel flour
• 1 cup (125 grams) unbleached all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons (25 grams) granulated sugar
• 4 tablespoons (57 grams) unsalted butter, softened and cut into 8 pieces
• 1 1/2 cups (340 grams) buttermilk

Instructions

1. Heat your oven to 500 degrees F.
2. Line a 13 inch by 9 inch cake or quarter sheet pan with parchment paper and spray with spray oil.
3. In the bowl of a stand mixer or large bowl, whisk together the dry ingredients.
4. Add the butter and either blend in with your fingers or the paddle attachment of your mixer until you have a mealy texture.
5. Add the buttermilk and mix briefly. Don't overmix as the rye will turn the dough very sticky.
6. Pour the batter into the pan and spread it out with an offset spatula.
7. Bake for about 15 to 17 minutes.
8. Cool in the pan for 5 minutes and then lift the flatbread out of the pan with the parchment and place it on a wire rack to continue to cool.

Nutrition Facts

Calories

92

Fat (grams)

3 g

Sat. Fat (grams)

2 g

Carbs (grams)

14 g

Fiber (grams)

1 g

Net carbs

13 g

Sugar (grams)

2 g

Protein (grams)

3 g

Cholesterol (grams)

7 mg

https://www.karenskitchenstories.com/2025/02/rieska-finnish-flatbread.html

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