RIESKA (FINNISH RYE BREAD)
[Photograph: Carrie Vasios] Versions of this traditional rye bread abound in Finland, ranging from crisp and cracker-like to thick and hearty. This is in the latter camp: a slightly dense bread that's great for toasting and slathering with jam or honey. Note: Stone ground dark rye flour is available from Bob's Red Mill. adapted from Scandinavian Classic Baking About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- 1 Adjust oven rack to middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.
- In the bowl of a food processor combine rye flour, flour, baking powder, and salt and pulse five times to combine. Add butter and pulse until it is the size of peas, about another 5 pulses. Add buttermilk and pulse until dough comes together into a ball.
- Shape dough into an 8-inch round. Bake until brown, about 40 minutes.
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