March 03, 2013

Sweet Potato-Rye Rieska


Freshly baked sweet potato-rye rieska (Finnish flat bread) for breakfast on a Sunday is exactly what I wanted. Sun is peeking through the clouds after two days of rain, autumn is on its way. 


Hetkittäiseen Suomi-ikävään auttaa lähestulkoon aina leipominen. Uunituoreet bataatti-ruisrieskat sunnuntaiaamuna tulivat tarpeeseen. Aurinkokin pilkahtelee jo pilvien lomasta kahden sadepäivän jälkeen. Syksy on saapumassa Australiaan.



Sweet Potato Rye Rieska*
(makes 10 small breads)
(recipe from Ruoka Pirkka)

400g mashed sweet potato
1/2 teaspoon salt
about 140g rye flour
about 100g plain flour

1. Preheat oven to 225C and line two baking trays with baking paper.

2. Add salt to mashed potato, add flour and mix until smooth. Using two spoons, scoop portions of the dough onto the trays. Flatten the breads with flour-dusted fingers. 

3. Bake for 20-25 minutes and serve warm with butter.

* Earlier flat bread recipes here and here.

7 comments:

  1. Your recipes and your photos are so inspirational! I could stare at them for hours! I so love how simple, clean, and contemporary your home is. Just my style! Neither can I function when there is no order on my desk, in my room, kitchen etc. :)
    Sandra

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  2. Looks like a lovely healthy bread. The sweet potato would give such nice flavour. :)

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  3. Kiitos ohjeesta Maria,tätä täytyy ehdottomasti kokeilla! Olen ennen tehnyt bataateista pizzataikinaa mutta rieskat näin tehtynä ovat varmaan ihania!

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  4. That looks like heaven on a plate.

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  5. Love Finnish flat bread! Will so be trying this out. Looks absolutely delicious!

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  6. I love it that you're cooking so much with rye - we have a similar rye bread tradition as Finland's here in Germany, just not so many so lovely rye sweets! Wonderful.

    Georgiana Darcy

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  7. This looks wonderful. Must give this a shot!
    Beautiful photos!

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