Ohrarieska Finnish Barley Flatbread Recipes
FINNISH-AMERICAN FLATBREAD
A very delicious Finnish flatbread made with wheat and rye flours. Cream of rye cereal can be used in place of the rye flour if coarse ground is not available. This recipe makes 4 to 5 flatbreads.
Provided by 2CHAE
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 2h20m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the warm water and sugar. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes.
- Stir in the salt, whole wheat flour and rye flour. Mix in the bread flour 1 cup at a time until the dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.
- Punch down the dough and divide into 4 or 5 portions. Form each one into a ball, and let rise again until doubled, about 20 minutes.
- Place each ball onto a baking sheet and flatten out into an oval 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes. Preheat the oven to 350 degrees F (175 degrees C).
- Bake for 20 minutes in the preheated oven, or until browned on the top and bottom. Brush the tops with butter while still warm.
Nutrition Facts : Calories 404.4 calories, Carbohydrate 78.2 g, Cholesterol 5.1 mg, Fat 3.8 g, Fiber 4.4 g, Protein 13.2 g, SaturatedFat 1.5 g, Sodium 406.4 mg, Sugar 0.7 g
RIESKA - FINNISH POTATO FLAT BREAD
Rieska is a Finnish flat bread made with oat, barley or potato. Granny would bake the bread in her giant wood-fired oven and it was the best thing to have with 'gravlax' (salt cured salmon). This particular recipe is an easy potato version. From Scandi-Home, a Scandinavian cooking blog.
Provided by Jostlori
Categories Breads
Time 25m
Yield 4 pieces
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F.
- Mix all ingredients in a bowl and divide the dough into 4 portions.
- Place the portions on a baking tray lined with baking paper and flatten each portion with flour dusted fingers into round disks.
- Prick the breads with a fork and bake for 15 minutes. Serve warm with butter, smoked salmon and fresh dill.
Nutrition Facts : Calories 190.9, Fat 1.9, SaturatedFat 0.7, Cholesterol 47.9, Sodium 272.9, Carbohydrate 36.5, Fiber 1.9, Sugar 1.2, Protein 6.2
OHRARIESKA (FINNISH BARLEY FLATBREAD)
From "Great Whole Grain Breads" by Beatrice Ojakangas. This is really, really fast and tasty...I like it with butter or cream cheese. You can find barley flour in most natural food stores and many large supermarkets.
Provided by Aunt Cookie
Categories Quick Breads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 500°F Mix all ingredients until smooth.
- Generously grease a baking sheet (a 12-inch pizza pan works well). Pour the batter onto the sheet - bread should be 12 inches in diameter.
- Bake for 15 minutes, until bread is firm and golden brown.
- Cut into wedges, and serve hot with butter or cheese. This is definitely at its best shortly after it has been baked.
Nutrition Facts : Calories 172.6, Fat 4.6, SaturatedFat 2.6, Cholesterol 11.9, Sodium 182.2, Carbohydrate 29, Fiber 3.7, Sugar 0.3, Protein 4.9
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