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Rieska

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Rieska Recipe

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.

At a glance

Prep
Bake
Total
Yield
2 dozen 2" squares
Nutrition information

Ingredients

Choose your measure:

Instructions

  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.