Pat Sinclair

Rieska Finnish Flatbread

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Preparation info
  • Makes 2 large flatbreads,

    8

    slices each
    • Difficulty

      Easy

Appears in
Scandinavian Classic Baking
Scandinavian Classic Baking

By Pat Sinclair

Published 2011

  • About

For this bread, I prefer medium ground rye flour because it adds a nutty flavor and chewy texture and is high in nutrients. Brush the loaves with butter after baking and serve with meat and cheese for a casual meal.

Ingredients

  • 3 cups all-purpose flour
  • 1½ cups rye flour
  • ¼ cup <

Method

Heat the oven to 400° F.

Combine flour, rye flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Cut in shortening with a pastry blender until coarse crumbs form.

Stir in the buttermilk and mix until the flour is moistened. (To make a substitute for

Photos