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Rieska (pronounced ['ries.ka]) is unleavened, usually barley-based, soft flatbread. Simple rieska contains only flour, salt, and water, but industrial bakeries usually use yeast as well. Rieska has many local varieties in different parts of Finland regarding ingredients and preparation. It is usually baked in the oven, or alternatively on a ...
Ruisreikäleipä (Finnish pronunciation: [ˈrui̯sˌrei̯kæˌlei̯pæ], rye hole-bread) is a kind of Finnish bread, a flat rye flour loaf with a hole in the middle. It is sometimes referred to as reikäleipä ([ˈrei̯kæˌlei̯pæ]), shorter term without ruis (rye) which applies also to the oat loaf with a hole.
Ruisleipä (Finnish pronunciation: [ˈrui̯sˌlei̯pæ] ⓘ, rye bread) is a dark sourdough rye bread produced extensively in Finland. It is the most popular type of bread in Finland. It is a staple in Finnish cuisine, [1] and holds the status of the national food, as determined by a 2017 vote.
Quite unlike other types of bread in the surrounding northern region, rieska is a type of bread that does not keep, which is why it is baked daily or weekly. The Sàmi people also bake soft bread on stones on a daily basis. The large Finnish minority group in Sweden eats a stiffer rye bread baked with sour dough.
Rieska – Unleavened bread usually made of barley, traditional in the northern parts of Finland; Roti – Indian flat breads including Chapati, Dalpuri, and variants. Tortilla – Mesoamerican/Mexican flat bread; Tortilla de rescoldo – Chilean unleavened bread made of wheat flour, traditionally baked in the coals of a campfire.
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Yalda Night, or Shab-e Yalda (also spelled Shabe Yalda), marks the longest night of the year in Iran and in many other Central Asian and Middle Eastern countries. On the winter solstice, in a ...
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