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Finnish Rieska Bread Recipe
|Lukewarm milk||1 Cup (16 tbs)|
|Lukewarm water||1 Cup (16 tbs)|
|Yeast||1⁄4 Ounce (1 Package)|
|Barley flour||2 Cup (32 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
Serving size: Complete recipe
Calories 2302 Calories from Fat 133
% Daily Value*
Total Fat 15 g23.5%
Saturated Fat 5.7 g28.5%
Trans Fat 0 g
Cholesterol 22.6 mg
Sodium 3996 mg166.5%
Total Carbohydrates 472 g157.4%
Dietary Fiber 38.9 g155.6%
Sugars 15.1 g
Protein 71 g142.5%
Vitamin A 4.6% Vitamin C 0.01%
Calcium 40.8% Iron 126.5%
*Based on a 2000 Calorie diet
Add the yeast and salt and mix until yeast is dissolved.
Add the barley flour and mix well.
Cover with a towel and let rise for 1 hour or until doubled in bulk.
Add the flour and mix until smooth.
Let rise for 30 minutes.
Knead on a pastry board until smooth.
Divide in 2 parts and shape each part into a round 8-inch loaf.
Place on a baking sheet and let rise for about 1 hour or until doubled in bulk.
Prick the loaves with a fork.
Bake in 400-degree oven for 15 to 20 minutes or until done.