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Buttermilk-soaked Rieska


Rieska is a Finnish bread baked at a high temperature, similar in texture to a drop biscuit. It is delicious served with butter and jam for breakfast or alongside a hearty bowl of soup.


  • ½ cup rolled oats
  • 1 cup rye flour
  • 1 cup spelt flour
  • ¼ cup unsalted butter
  • 1½ cups buttermilk
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons sugar


  1. Combine oats, rye flour, and spelt flour. Cut in butter until pea-sized. Stir in buttermilk to form a sticky dough. 
  2. Cover bowl with a tea towel and place in a warm spot for 12-24 hours.
  3. When ready to bake, preheat oven to 500°F.
  4. Grease a 9x13-inch pan. Combine the baking powder, baking soda, salt, and sugar in a small bowl with a fork. Sprinkle over the soaked dough and mix in until completely combined.
  5. Transfer to the prepared baking pan and pat out with clean hands until evenly distributed.
  6. Place in the oven and bake for 15 minutes, or until the top is light golden brown and pushes back when gently touched.
  7. Move to a cooling rack and cool completely before slicing.


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Buttermilk-soaked Rieska

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