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Unleavened Barley Bread Recipe    Veg  HT CD  CBF   Finnish 50mins

Finnish Name:  Rieska


Makes 1 loaf      Hot Cold  Vegetarian  Savoury Breads    Baked Fayre       Eggless    Finland    Scandinavian  Scandinavia  Europe



120ml/4fl.oz. Buttermilk

120ml/4fl.oz. Cream

teasp salt

teasp Sugar

100g/4oz Barley Flour

1tbsp Melted Butter




1. Preheat the oven to 230C, 450F, Gas Mark 8 and butter a 22.5cm/9-inch round cake tin.


2. Place the buttermilk, cream, salt and sugar in a large mixing bowl and stir to mix.


3. Add the flour, beat until smooth then add the melted butter and beat well.


4. Pour the batter into the prepared tin and bake for about 30 minutes until lightly browned.


Serve hot or cold with butter.


NB An old tradition is to pour the dough onto cabbage leaves which have been placed on a lightly greased baking tray rather than into a tin before baking. This way, the loaf takes up the flavour of the cabbage.


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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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