Rieska is a traditional Thin, unleavened bread made from barley or oat, sometimes with potato as additional ingredient. Because we have lots of lovely forests full of edible Mushrooms here in Finland, I also put some Dried Mushrooms in my rieska dough. If you don't have dried mushrooms, you can use fresh ones or follow the recipe without them.
3 – 4 pc.
300 g potatoes0,5 dl (0,2 cup, US) dried horn of plenty0,5 tsp salt50 g soft butter2 dl (200 g) skim milk3 dl (165 g) barley flour
Bring a pot of unsalted water to a boil. Add potatoes and cook until tender but still firm. Peel and grate the potatoes. Crush and soak the mushrooms in cold water for 20 minutes.
Stir all the ingredients together. Turn the dough out onto a floured surface and shape it into 3 or 4 thin, round breads. Line two baking trays with parchment papers and place the rieskas on them.
Preheat the oven to 250°C. Bake for 15 minutes.
Enjoy the rieskas while still warm with a touch of butter or "munavoi" (a spread made of butter and hard boiled eggs).
Bring a pot of unsalted water to a boil. Add potatoes and cook until tender but still firm. Peel and grate the potatoes. Crush and soak the mushrooms in cold water for 20 minutes.
Stir all the ingredients together. Turn the dough out onto a floured surface and shape it into 3 or 4 thin, round breads. Line two baking trays with parchment papers and place the rieskas on them.
Preheat the oven to 250°C. Bake for 15 minutes.
Enjoy the rieskas while still warm with a touch of butter or "munavoi" (a spread made of butter and hard boiled eggs).
