Buckwheat Rieska | The Recent Loaf

I made a batch of rieska (Finnish flatbread) this week utilizing the recipe” rel=”nofollow”>recipe on KAB’s web site. I made it as soon as earlier than utilizing the non-obligatory barley flour as an alternative of rye flour; it was scrumptious. Most recipes from Finnish web sites appear to make use of barley as an alternative of rye.

I had bought barley, rye, and buckwheat from a Serbian grocer. The luggage do have English on them however the giant sort is in Serbian. I made this current batch at breakfast and I do not assume the morning caffeine had taken impact. I assumed the bag of flour was barley however I found a day later that I had grabbed the bag of buckwheat flour as an alternative of barley. I haven’t got any photos of the batch as a result of it was principally consumed earlier than I considered posting right here. I like buckwheat anyway and the buckwheat model might even be higher than the barley one. I’ll attempt the barley one once more for comparability.