Contents
This quick and hearty Finnish Rye Flatbread, known as rieska, is made with rye flour, oats, and buttermilk—no yeast required! It’s a traditional bread that’s soft, flavorful, and perfect alongside soup or topped with butter and cheese. Ready in under 30 minutes, this rustic rye flatbread brings Nordic comfort to your table fast.
Equipment
- Quarter sheet pan or 9×13” pan
- Parchment paper
- Large mixing bowl
- Whisk
- Pastry cutter or two forks
- Measuring cups & spoons
- Optional: kitchen scale
- Optional: dough whisk or spatula
Ingredients
- ½ cup (45g) rolled oats
- 1 cup (113g) rye flour
- 1 cup (120g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp fine sea salt
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, softened
- 1½ cups buttermilk
Instructions
- Preheat the oven to 500°F (260°C). Line a quarter sheet pan or 9×13” pan with parchment paper and lightly grease it.
- In a large bowl, whisk together oats, rye flour, all-purpose flour, baking powder, baking soda, salt, and sugar.
- Add the softened butter in chunks. Use a pastry cutter or two forks to cut the butter into the dry mixture until coarse crumbs form.
- Pour in the buttermilk and stir just until combined. The dough will be sticky and wet.
- Transfer the dough to the prepared pan. Wet your hands and gently spread it to evenly fill the pan.
- Bake for 15–17 minutes, or until golden brown and springy to the touch.
- Cool in the pan for 10 minutes. Cut into squares and serve warm.
Notes
This Quick Finnish Rye Flatbread, known in Finland as rieska, is a rustic, hearty bread that’s been beloved in Nordic kitchens for centuries. With its wholesome combination of rye flour, oats, and buttermilk, this flatbread is quick to prepare, deeply satisfying, and brimming with cozy, old-world flavor.
Whether served warm with a pat of butter 🧈 or as an accompaniment to salmon soup 🍲, this traditional Finnish recipe brings the taste of heritage to modern tables in under 30 minutes!🇫🇮 What Is Rieska?
Rieska is a type of unleavened or low-leavened flatbread originating from Finland. Historically, its ingredients varied by region and availability—some versions used barley flour, others featured potatoes, and many used rye, a staple grain in Finnish cuisine. This particular recipe highlights rye flour, delivering a deep, earthy flavor and hearty texture. It’s a quick bread, requiring no yeast or rising time, making it perfect for weeknight meals or last-minute baking.❤️ Why You'll Love This Finnish Flatbread
- ✅ Ready in under 30 minutes
- ✅ No yeast or kneading required
- ✅ Made with pantry staples
- ✅ Perfect side for soups, stews, or salads
- ✅ Freezer-friendly for future meals
🛠️ Tools & Equipment
To prepare this flatbread, just a few kitchen essentials are needed:- Quarter sheet pan or 9×13” baking pan
- Large mixing bowl 🥣
- Whisk
- Pastry cutter or two forks
- Measuring cups & spoons
- Kitchen scale (optional, for accuracy)
- Dough whisk or spatula
- Parchment paper
🧾 Ingredients for Finnish Rye Flatbread
- ½ cup (45g) rolled oats
- 1 cup (113g) rye flour
- 1 cup (120g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp fine sea salt
- 2 tbsp (25g) granulated sugar
- 4 tbsp (57g) unsalted butter, softened
- 1½ cups (340g) buttermilk
👩🍳 How to Make Quick Finnish Rye Flatbread (Rieska)
-
Preheat the oven
Set the oven to 500°F (260°C) — yes, it’s hot, but that’s key to getting the perfect quick rise and golden crust. Line a quarter sheet pan or 9×13" baking pan with parchment paper and lightly grease it. -
Mix the dry ingredients
In a large bowl, whisk together the oats, rye flour, all-purpose flour, baking powder, baking soda, salt, and sugar until well combined. -
Cut in the butter
Add the softened butter in small chunks. Use a pastry cutter or two forks to work it into the dry mix until it resembles coarse crumbs. -
Add the buttermilk
Pour in the buttermilk and stir until just combined. A dough whisk works beautifully here, but a sturdy spoon or spatula will do. The dough will be wet and sticky — this is exactly what you want. -
Spread in the pan
Scrape the dough into the prepared pan. Wet your hands slightly and press it out evenly to the edges. -
Bake
Bake for 15–17 minutes, or until the top is lightly browned and the bread feels springy to the touch. -
Cool & serve
Let it cool in the pan for 10 minutes. Cut into squares and serve warm for best flavor and texture.
❓ FAQ: Serving & Storing Finnish Flatbread
How do you serve Finnish rye flatbread?👉 Cut into squares and serve warm with:
- Butter 🧈
- Cream cheese or sliced cheese 🧀
- Smoked salmon or gravlax 🐟
- Alongside soups like lohikeitto (Finnish salmon soup)
- Topped with avocado, egg, or cold cuts
- Store at room temperature in a bread box or sealed bag for up to 3 days
- Freeze cooled squares in a zip-top bag for up to 3 months
- Reheat at 350°F (175°C) for 5–7 minutes straight from frozen
🔄 Substitutions & Variations
- Barley flour can be used instead of rye for a more traditional Northern Finnish version
- No buttermilk? Mix 1 tbsp lemon juice or vinegar with 1½ cups whole milk and let sit for 5 minutes
- If available, authentic piimä (Finnish cultured buttermilk) is a fantastic substitution
