Reka bread, more accurately known as “Rieska,” is a traditional Finnish flatbread cherished for its simplicity and wholesome ingredients. This quick bread, often made with barley or rye flour, holds a special place in Finnish cuisine, symbolizing comfort and tradition. Unlike yeast-leavened breads, Rieska relies on baking powder or baking soda, making it an excellent choice for those seeking a straightforward baking experience.
What is Rieska?
Rieska is an everyday Finnish flatbread, typically prepared without yeast, resulting in a dense yet tender texture. It’s commonly made with barley or rye flour and is traditionally served warm with butter and milk. The bread’s simplicity and quick preparation time have made it a staple in Finnish households for generations.
Ingredients
To prepare Rieska, you’ll need the following ingredients:
- 1/2 cup (45g) old-fashioned rolled oats
- 1 cup (113g) pumpernickel flour
- 1 cup (120g) unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon table salt
- 2 tablespoons (25g) granulated sugar
- 4 tablespoons (57g) unsalted butter, softened
- 1 1/2 cups (340g) buttermilk
*Note: Pumpernickel flour can be substituted with medium rye flour if unavailable.
Instructions
- Preheat the Oven: Set your oven to 500°F (260°C). Grease a 9″ x 13″ baking pan.
- Combine Dry Ingredients: In a large bowl, whisk together the rolled oats, pumpernickel flour, all-purpose flour, baking powder, baking soda, salt, and sugar.
- Incorporate Butter: Add the softened butter to the dry ingredients, working it in until the mixture resembles coarse crumbs.
- Add Buttermilk: Stir in the buttermilk until a sticky dough forms. The dough will be quite wet, which is typical for Rieska.
- Transfer to Pan: Spread the dough evenly into the prepared baking pan, using wet hands to prevent sticking.
- Bake: Place the pan in the preheated oven and bake for 15 to 17 minutes, or until the top is light golden brown and springs back when gently touched.
- Cool and Serve: Remove the bread from the oven and allow it to cool on a rack before slicing into squares. Serve warm with butter.
Variations
While traditional Rieska is made with barley or rye flour, variations exist to suit different tastes and dietary needs:
- Gluten-Free Rieska: Substitute the flours with gluten-free alternatives like buckwheat or a gluten-free flour blend.
- Cheese Rieska: Incorporate grated cheese into the dough for added flavor.
- Herb-Infused Rieska: Add chopped fresh herbs such as dill or chives to the dough for a fragrant twist.
Serving Suggestions
Rieska is versatile and can be enjoyed in various ways:
- With Butter and Jam: A classic choice for breakfast or a snack.
- Accompaniment to Soups: Serve alongside hearty soups or stews.
- Topped with Smoked Fish: A traditional Finnish pairing, especially with smoked salmon or herring.
Storage
Rieska is best consumed fresh but can be stored for short periods:
- Room Temperature: Keep in an airtight container for up to 2 days.
- Refrigeration: Store in the refrigerator for up to 5 days.
- Freezing: Wrap tightly and freeze for up to 1 month. Thaw at room temperature and reheat in the oven before serving.
Nutritional Information
Rieska is a wholesome bread option, offering a balance of carbohydrates, proteins, and fats. The inclusion of whole grains like oats and rye flour contributes to its fiber content. However, specific nutritional values can vary based on the exact ingredients and portion sizes used.
Conclusion
Reka bread, or Rieska, embodies the essence of Finnish baking—simple, hearty, and nourishing. Its quick preparation and adaptability make it a valuable addition to any home baker’s repertoire. Whether enjoyed fresh from the oven with a pat of butter or as an accompaniment to savory dishes, Rieska offers a taste of Finnish tradition that’s both satisfying and accessible.
