![]() My rieska loaves here were about 0.5-0.7 cm thin before baking because I prefer them rather rustic.ģ. This gives you a chance to explore different levels of thickness and thinness if you wish. Each rieska is baked individually on a baking stone. Divide the dough into equal pieces and shape them to the thickness of your choice. Do not add too much flour or otherwise, the bread will become too dense.Ģ. The amount of flour needed depends on the milling and the freshness of the flour. The dough should be moist rather than dry. If using baking powder, use cold water! Mix all the ingredients together without kneading either by hand or in a machine. Dissolve the fresh yeast into a small amount of room temperature water. That was one chunky bite of bread for a kid back then! I wish you have fun with the decorating and enjoy the nutty taste of barley!ġ. I like to bake my rieska quite thin and crispy whereas both of my grandmothers baked the loaves twice the size of my loaves. Now, rieska is very flexible concept in terms of size and thickness. But this recipe here is the Lapland version and includes only barley. Tunnbröd is a soft version of barley flatbread and includes also wheat. In the Nordics, rieska is also known from Swedish Lapland where it is called tunnbröd. ![]() If you google rieska, you’ll find regional variations. Nowadays rieska means only this kind of flatbread specifically but it is baked differently across the country. The etymology of the word rieska tells that it used to be a categorical synonym to bread in general. The recipe is given by my mother whose pastry peel and bread peel you can spot in the photo above. I’ve grown up with this bread and I’m accustomed to the strong taste of barley.
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