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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.
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Storage plays a crucial role in maintaining the bread's texture. Freshly consumed rye bread is thick, while bread stored for an extended period becomes thin. Traditional rye bread shapes vary, with large, round, and thick bread being the most common. In Karelia and Savo, this type of soft rye bread, often referred to simply as leipä (bread) or ...
Get the Recipe: Martha Stewart's All-Time Favorite Turkey Burgers. Related: Martha Stewart's Easy Creamed Spinach. ... Related: Martha Stewart's Mozzarella-Stuffed Garlic-and-Herb Bread.
4. French Toast. Slightly stale bread is perfect for French toast. It soaks up the eggy custard without falling apart or turning to mush. Whisk together eggs, milk, a splash of vanilla, and a ...
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 ...
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 ...
Martha Stewart has mastered all things cooking, entertaining and decorating, and she shared some of her favorite winter recipes with Kitchen Daily just in time for the season! With wonderful ...