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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.
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 ...
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. Finland celebrates ruisleivän päivä (rye bread day) on February 28. [2] Unlike the more internationally popular German rye breads, Finnish rye bread tends to have a less oily or ...
Rye and potato rieska. Dark and fiber-rich ruisleipä, rye bread, is a staple of the Finnish diet. Breads are made from grains like barley, oat, rye and wheat, or by mixing different grits and flours. For example, sihtileipä is made of a combination of rye and wheat.
Authorities are investigating a triple homicide involving a Florida man who was also the subject of an Amber Alert for his young daughter last weekend.
Bread was also influenced to some extent by Lapland; bread was called rieska, but it was much thicker than Laplandic rieska. Lapland was strongly influenced by both Swedish Lapland and Norway. The most varied bread traditions in Finland are to be found in the regions of Karelia and Kainuu , where cereals have been ingeniously combined with ...
In a small saucepan, melt the butter with the milk. Set aside and leave to cool to room temperature. In a bowl of a stand mixer, combine the bread flour, yeast, milk powder and salt.
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