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whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen 2" squares

Recipe photo

Rieska, a native of Finland, features the texture of a cakey drop biscuit. A quick and easy baking powder bread, it's packed with whole grains and very tasty to boot.


star rating (11) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen 2" squares
Published: 01/10/2012



1) Preheat the oven to 500°F. This temperature isn't a misprint - this is a wet dough, and the high temperature works fine. Grease a 9" x 13" pan.

2) In a large bowl, whisk the oats and flours with the baking powder, baking soda, salt, and sugar.

3) Work the butter into the dry ingredients until thoroughly distributed. Stir in the buttermilk. (A dough whisk is the tool of choice here.) The mixture will be very sticky; that's OK.

4) Transfer the dough to the prepared baking sheet and, using wet hands, pat it out so it fills the pan.

5) Bake the bread for 15 to 17 minutes, until the top is light golden brown and springs back when gently touched. Remove the bread from the oven and cool it on a rack before slicing.

Nutrition information

Serving Size: 28g Servings Per Batch: 24 Amount Per Serving: Calories: 69 Calories from Fat: 9 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 6mg Sodium: 171mg Total Carbohydrate: 10g Dietary Fiber: 1g Sugars: 2g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 01/01/2015
  • Monjambon from KAF Community
  • I had never had rieska before, but I'm glad I tried it! It's like a sweet cornbread, but heartier. It would make a wonderful side to any meal, and we had the leftovers with breakfast in the morning. Very easy and delicious!
  • star rating 08/23/2014
  • Rebecca from Virginia
  • I used quick oats because that's all I had on hand, and it still turned out great. I'm betting the texture would be even better with plain rolled oats.
  • star rating 04/11/2014
  • Nivedita from Northern California
  • This bread is very quick to throw together. I find that grating the butter into the dries makes it easier to work in. The results are delicious! I really like that for a baked good that is low on sugar, not particularly high in fat and includes more than 50% whole grains, it tastes so good. I've made this thrice in the past month or so since I discovered it and have passed on the recipe to many.
  • star rating 09/11/2013
  • Gigi from Lake Jackson, TX
  • I loved this bread and will make it again and again. It is easy and quick. I used white whole wheat instead of the all purpose flour and added a tea spoon of rye flavor to it. It was excellent. Next time I am thinking of adding a teaspoon of caraway seeds as well and decrease te amount of sugar to 1 tb spoon. I brushed the top with egg whites, so it looked nice and shiny brown when was ready.
  • star rating 04/18/2013
  • Dandelion from St Paul, MN
  • I like both the texture and taste of this easy to make recipe
  • star rating 05/09/2012
  • Amy L.J. from KAF Community
  • I made this to for egg, cheese, and turkey sausage sandwiches in the morning. It is fabulous. My husband and I tried a little after making it and were instantly in love. Great texture, flavor, and really easy to make. I will be making it again very soon!
  • star rating 02/28/2012
  • nicchris from KAF Community
  • This was so tasty and easy to make. We had it with stew for dinner. I highly recommend this quick to assemble, tasty bread!!!
  • star rating 02/25/2012
  • nbixler from KAF Community
  • Very easy to make, chunky and full of primary grain flavor--just wonderful!
  • star rating 02/21/2012
  • moomoopd13 from KAF Community
  • My new favorite bread! Great with any flavor jam, or as a compliment to stews or hearty soups. Love it!!
  • star rating 02/18/2012
  • aikiwoman1 from KAF Community
  • Just finished serving this bread to my family...they loved it. The recipe came together quite easily. I weighed all the ingredients using grams. Noticed that although I used the amounts listed, the batter was pretty loose. Guess that could have resulted from using buttermilk powder and mixing that with water. I added rye chops which I purchased from KAF. The resulting bread was quite tasty. Don't think it will last beyond tomorrow.
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