DISH RESEARCH · Bread
Rieska
Also known as: Finnish flatbread
Arla’s oat-porridge rieska combines its wet ingredients and separate wheat-flour mixture, spreads two flatbreads on baking paper, bakes them and serves them warm with butter and cheese.
About Rieska
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Arla’s rieska uses prepared oat porridge with milk, egg and melted butter. Wheat flour, baking powder and fine salt complete the dough for two flatbreads.
The prepared porridge, milk, egg and supplied melted butter are mixed together. The recipe uses two decilitres of porridge, one decilitre of milk and one tablespoon of melted butter in this mixture.
Wheat flour, baking powder and fine salt are mixed separately before being added to the porridge mixture. This dry mixture provides the listed three decilitres of wheat flour.
The dough is spread into two flatbreads on baking paper. They bake at 250°C for about fifteen minutes.
The finished rieska is served warm with butter and cheese. These accompaniments are separate from the tablespoon of melted butter in the dough.
Ingredients in Rieska
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Barley Flourbase
- Waterbinder
- Saltseasoning
- Wheat flourbase
- Cow Milkbinder
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.