Lapponian bread - rieska

Lapponian bread - rieska
 
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This recipe was uploaded
by RedfoxEstonia

 
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Ingredients

Ingredients
Method
 
  • 5 dl milk
  • 1 tsp salt
  • 1 dl whole wheat flour
  • 1 dl barley flour
mix salt with cold milk. add flour by first mixing with a wooden spoon and when the batter thickens, with hand. the dough is soft, but elastic enough to shape. Make 3 flat circles about 5 mm thick, punch holes in them with a fork and bake in 300 degrees for 5 minutes. when baked, wrap tightly into cloth and let the rieskasĀ“ stand until they soften.

Rieska II : potato rieska

3-4 dl leftover potatoes
2 - 3 dl barley flour
1 egg
1 tsp salt

preheat the oven to 275 degrees C
grate the potatoes and mix with the egg and salt. kneed in the flour until you get a soft but not sticky dough. make a flat bread and bake right away for 8 minutes, until it is brown in spots .

rieska can be left a bit raw and baked completely just before eating.

you can add cheese to the rieska and make small round sandwitch-sized breads

Lapponian bread - rieska

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This recipe was uploaded by RedfoxEstonia

 
 
flat bread from Lapland made of barley flour and potatoes and cheese

Method


mix salt with cold milk. add flour by first mixing with a wooden spoon and when the batter thickens, with hand. the dough is soft, but elastic enough to shape. Make 3 flat circles about 5 mm thick, punch holes in them with a fork and bake in 300 degrees for 5 minutes. when baked, wrap tightly into cloth and let the rieskasĀ“ stand until they soften.

Rieska II : potato rieska

3-4 dl leftover potatoes
2 - 3 dl barley flour
1 egg
1 tsp salt

preheat the oven to 275 degrees C
grate the potatoes and mix with the egg and salt. kneed in the flour until you get a soft but not sticky dough. make a flat bread and bake right away for 8 minutes, until it is brown in spots .

rieska can be left a bit raw and baked completely just before eating.

you can add cheese to the rieska and make small round sandwitch-sized breads
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