To celebrate our 17th anniversary, the Bread Baking Babes made Rieska, a Finnish flatbread.
It’s a simple and easy bread to make with several variations: you can use barley flour, rye flour, potatoes. It’s your choice.
While I was making my bread, I realized that I’ve been making a version of this for many years only without the rye or barley flours. So, I decided at the last minute to make both recipes: the original recipe and a modification of my long-standing recipe. I swapped out some of the AP flour with some rye flour. You really couldn’t tell the difference.
It’s a quick bread to make if you want a side dish or a sandwich or a snack. I used some of the bread to make sandwiches with some shredded beef that I had in the freezer. It was a delicious meal.
Our Kitchen of the Month is Kelly from A Messy Kitchen. If you want to give it a try, go to her website for the recipe.
Also, check out the results from the other Bread Baking Babes.
