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Rieska

Rieska
  • Prep 10 min
  • Total 25 min
  • Servings 24
A cakey sandwich rye bread that takes less than 30 minutes to make. Adapted from kingarthurflour.
By Girl Versus Dough
Updated November 14, 2014

Ingredients

  • 1/2 cup old-fashioned rolled oats
  • 1 cup dark or light rye flour, or pumpernickel flour
  • 1 cup Gold Medal™ unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 4 tablespoons unsalted butter
  • 1 1/2 cups buttermilk

Steps

  • 1
    Preheat oven to 500°F. Lightly grease a 13-by-9-inch baking dish and set aside.
  • 2
    In a large bowl or bowl of a stand mixer, whisk together oats, rye flour, all-purpose flour, baking powder, baking soda, salt and sugar. Add butter in small cubes and cut into the dry mix, using a fork or pastry blender, until the butter is thoroughly distributed. Stir in buttermilk until well combined.
  • 3
    Pour batter into prepared dish and spread evenly with a spatula. Bake for 15-20 minutes or until top of bread is golden brown and a toothpick inserted in the center comes out clean.
  • 4
    Remove from oven and allow to cool in baking dish completely before slicing or serving.

No nutrition information available for this recipe

  • In case you’ve been toiling your days away searching for the easiest, yet most delicious, sandwich bread to make in your home kitchen (please don’t tell me I’ve been the only one!), you can stop now.

    This recipe is the answer.

    You think I’m kidding? Consider this, then: this bread – this Rieska, this Finnish wonder of ridiculously easy bread baking – is done in less than 30 minutes. Not 30 minutes. LESS than 30 minutes. And if you have the patience to let it cool for a bit, it makes a mighty fine sandwich. True story.

    What makes this bread particularly amazing is that it’s durable enough to hold a few slices of meat, cheese and veggies, but soft, moist and cakey enough to warrant its “quick bread” category. It takes less time to throw together than it does for me to get dressed in the morning, and its buttery and mildly sweet flavor is unusually refreshing – not at all how you’d expect it to taste at first sight. It’s rustic and reliable and made with wholesome ingredients, like rolled oats and rye flour. To me, that’s a winner.

    Of course, this isn’t the end-all, be-all to sandwich bread. It doesn’t hold up that well to paninis and other hot, grilled sandwiches, but it does, for example, make a mean prosciutto, Swiss and veggie sandwich. It also tastes delicious un-sandwiched, with a pat of butter spackled across the top or with a dollop of cream cheese and tart jam. And if it helps me end my toiled days of sandwich bread baking, even if just for a while, I think it’s worth keeping around.

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profileand keep checking back for her own personal recipes on Tablespoon!
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