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Rieska

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Rieska

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Rieska, a local of Finland, options the feel of a cakey drop biscuit. A handy guide a rough and simple baking powder bread, it is full of entire grains and really tasty in addition.

At a look

Prep
Bake
Total
Yield
2 dozen 2″ squares

Nutrition data

Ingredients

  • 1/2 cup outdated rolled oats
  • 1 cup pumpernickel flour (first selection), or another rye flour
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1/four cup (four tablespoons) unsalted butter
  • 1 1/2 cups buttermilk

  • 1 1/four oz. outdated rolled oats
  • four oz. pumpernickel flour (first selection), or another rye flour
  • four 1/four oz. King Arthur All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 7/eight oz. sugar
  • 2 oz. unsalted butter
  • 12 oz. buttermilk

  • 35g outdated rolled oats
  • 113g pumpernickel flour (first selection), or another rye flour
  • 128g King Arthur all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 25g sugar
  • 57g unsalted butter
  • 340g buttermilk

Instructions

  1. Preheat the oven to 500°F. This temperature is not a misprint – this can be a rainy dough, and the prime temperature works superb. Grease a nine” x 13″ pan.
  2. In a big bowl, whisk the oats and flours with the baking powder, baking soda, salt, and sugar.
  3. Work the butter into the dry elements till totally allotted. Stir within the buttermilk. (A dough whisk is the software of selection right here.) The aggregate will likely be very sticky; that is OK.
  4. Transfer the dough to the ready baking sheet and, the use of rainy arms, pat it out so it fills the pan.
  5. Bake the bread for 15 to 17 mins, till the highest is gentle golden brown and is derived again when gently touched. Remove the bread from the oven and funky it on a rack prior to cutting.

Nutrition Information

  • Serving Size28g
  • Servings Per Batch24
Amount Per Serving:
  • Calories69
  • Calories from Fatnine
  • Total Fat2g
  • Saturated Fat1g
  • Trans Fat0g
  • Cholesterol6mg
  • Sodium171mg
  • Total Carbohydrate10g
  • Dietary Fiber1g
  • Sugars2g
  • Protein2g

* The diet data supplied for this recipe is decided via the ESHA Genesis R&D device program. Substituting any elements would possibly alternate the posted diet data.

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