fermented potato rieska

fermented potato rieska
 
alt

This recipe was uploaded
by RedfoxEstonia

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 500 g hot, mashed boiled potatoes
  • 1 tbsp butter
  • 2 dl rye flour
  • 2 dl sourdough bread starter (rye based)
  • 5 dl barley flour
  • 2 dl whole wheat flour
  • 1 tbsp seasalt
  • 2 tbsp malt syrup
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • + extra barley flour for shaping
  • margarine for spraying the baking plate
Boil and drain potatoes, mash, adding some butter so they dont dry so fast. Mix in rye flour and stir thoroughly. Cover and let the mixture turn sweet. After 5 hours add bread starter and 1/2 of the other flours. Let the mixture ferment for another 4 -5 hours until it is bubbly. Mix in the rest of the flour, salt, seasoning and syrup. Let rise for 1 hour. Spray baking plates (30 x 40cm) with margarines and sprinkle some flour on top. Form balls from the dough and flatten into a large circle on the plate with floury hands. Prick the bread with a fork. Make up your own pattern - every baker has on in Lapland. Bake in a preheated 250 degree oven for 10 -12 minutes. wrap into a cloth and cool on a rack, or eat right away with egg butter and fresh tomatoes

fermented potato rieska

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by RedfoxEstonia

 
 
One of the 55 ways of making a simple bread in Lapland, northern part of Finland. I am not aware if this is how Santa Claus makes bread, but I think his wife might...

Method


Boil and drain potatoes, mash, adding some butter so they dont dry so fast. Mix in rye flour and stir thoroughly. Cover and let the mixture turn sweet. After 5 hours add bread starter and 1/2 of the other flours. Let the mixture ferment for another 4 -5 hours until it is bubbly. Mix in the rest of the flour, salt, seasoning and syrup. Let rise for 1 hour. Spray baking plates (30 x 40cm) with margarines and sprinkle some flour on top. Form balls from the dough and flatten into a large circle on the plate with floury hands. Prick the bread with a fork. Make up your own pattern - every baker has on in Lapland. Bake in a preheated 250 degree oven for 10 -12 minutes. wrap into a cloth and cool on a rack, or eat right away with egg butter and fresh tomatoes
Show/hide comments

comments powered by Disqus