The opera bread seems to be originated from the Stockholm opera and became popular in Finland in the 1950. At that time the alcohol laws were very strict, and people had to order some food after each second drink. The opera bread served that purpose perfectly for the party goers. It became a popular quick lunch snack. It can be seen as the “bread”-brother of the burger. Nowadays, burgers are more popular. Ingredients 4 Large slices of bread e.g. Grahambread, white bread or ev

This rieska is quite “moist” and without yeast. The original recipe I had was without egg, but many rieskat add an egg to “glue” the dough together. Rieskat are very fast to make and nice for some leftover mashed potatoes. If you don’t have mashed potatoes ready, then use mashed potato powder with water (1 dl masthed potato mix + 3 dl water). This is one of my go-to if I need a quick bread to go along with a soup. I suggest only to make as much as you need, as they taste best

Rieska is a Finnish flat bread, there exist a wide range of them, especially in the Savo region. Some of them are with yeast, some not. Some of them are very quick to make without kneading, others (the ones with yeast) take longer. They use different types of flour and sometimes include potatoes. But all of them are flat, baked in a very hot oven (220-250 C, whatever your oven manages) and taste best when still warm. They are a perfect companion to Finnish soups. Interestingl

The Oulun Loaf (Oulu limppu) is a traditional bread from Nothern Finland (Pohjois-Pohjanmaa).  It is not clear how old this bread really is, but digging through my books I found a recipe for it in the Tyttöjen Keittokirja (Girls Cookbook) from 1925, which was used in school kitchens. I used a slightly more modern recipe, as a large tablespoon of salt is properly no longer up-to-date with the eating recommendations.... The Oulu loaf is a slightly sweet bread, like many other t