Traditional Finnish Rieska

Ingredients

• 2 cups (240g) barley flour 2 cups (240g) barley flour
• 1 cup (240g) cooked and mashed potatoes 1 cup (240g) cooked and mashed potatoes
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 teaspoon salt 1 teaspoon salt
• Butter or oil for greasing Butter or oil for greasing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large mixing bowl, combine the barley flour, mashed potatoes, buttermilk, vegetable oil, fresh dill, and salt. Mix well until a sticky dough forms.
3. 3.
   Grease a baking sheet or a cast-iron skillet with butter or oil.
4. 4.
   Transfer the dough onto the greased surface and flatten it with your hands to form a round or rectangular shape, about 1/2 inch thick.
5. 5.
   Use a fork to create small indentations on the surface of the dough.
6. 6.
   Bake in the preheated oven for 25-30 minutes, or until the Rieska is golden brown and cooked through.
7. 7.
   Remove from the oven and let it cool for a few minutes before slicing into wedges or squares.
8. 8.
   Serve warm with your choice of toppings or enjoy it plain.

Treat your ingredients with care...

• Barley flour — Make sure to use barley flour specifically, as it gives the Rieska its characteristic nutty flavor. If unavailable, you can substitute with a mixture of whole wheat flour and rye flour.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

Tips & Tricks

• For added flavor, you can sprinkle some caraway seeds or chopped onions on top of the Rieska before baking.
• If you prefer a softer texture, you can cover the Rieska with a clean kitchen towel after removing it from the oven to trap the steam and keep it moist.
• Leftover Rieska can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat in a toaster or oven before serving.

Serving advice

Serve the warm Rieska as a side dish with traditional Finnish toppings such as smoked salmon, pickled herring, or Finnish cheese. It can also be enjoyed as a base for open-faced sandwiches or as a delicious accompaniment to soups and stews.

Presentation advice

To enhance the presentation, cut the Rieska into wedges or squares and arrange them on a wooden serving platter. Garnish with fresh dill sprigs or a sprinkle of chopped chives for a pop of color.