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

Being a farmer in Finland was hard, always on the brink of not having enough food for the next winter. Some items like salt had to be bought on markets in the cities, for that people needed something to sell and butter was one of the “commodity” items city dwellers bought on the markets from farmers. Finnish butter was famous for its quality and popular in St. Petersburg. In Finland, butter is placed next to the bread with its own “dedicated” spreading knife in it that everyb

This is one of the “most Finnish” food you can find. The origins are in the region of Karjala in the North-East. Finland lost the war and lost a large part of Karjala to Russia. Many families had to leave their homestead and settled in other parts of the country. They brought with them this recipe and it became one of the landmarks of Finnish food. It consists of a “shell” made from rye-flour and a filling. The rice filling you see in shops nowadays was for feast days only in