{"id":10561,"date":"2013-11-23T14:23:47","date_gmt":"2013-11-23T13:23:47","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=10561"},"modified":"2024-06-27T21:44:59","modified_gmt":"2024-06-27T19:44:59","slug":"rieska","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2013\/11\/rieska\/","title":{"rendered":"Rieska"},"content":{"rendered":"

\"Rieska\"I didn\u2019t know that something like Rieska exists until World Bread Day<\/a>, but when I saw the entry<\/a> of Miss Boulette<\/a> I was hooked.<\/p>\n

Rieska is a finnish flatbread and can be baked in different variations. They are baked without yeast or other leavening. This recipe, which stems from Scandi Food<\/a> is made with mashed potatoes. The potatoes keeps the crump soft and moist, while the flatbread develops a thin crust during baking. Served still warm with a bit of butter this is bread is a real treat!<\/p>\n

And because Zorra<\/a> collects Breads baked after a recipe from\u00a0 the WBD roundup for Bread Baking Day<\/a>, I send this recipe to her!<\/p>\n

And if you want to join my Blogevent for the 5. Blog-Birthday<\/a>, there is still time until 30. November 2013!<\/p>\n

<\/p>\n

Rieska<\/u><\/h1>\n

yields 4 flatbreads<\/p>\n

    \n
  • 300g mashed potatoes<\/li>\n
  • 100g flour Type 550<\/li>\n
  • 1 Egg Size L<\/li>\n
  • 3g Salt<\/li>\n<\/ul>\n

    Preheat the oven to 220\u00b0C.<\/p>\n

    Mix all ingredients to a slightly sticky dough, divide into four pieces and flatten each piece to a circle of 14 cm diameter. Place the flatbreads on a paper lined backing tray and prick with a fork.<\/p>\n

    Bake at 220\u00b0C for 15-20min.<\/p>\n

    Serve still warm with some Butter.<\/p>\n","protected":false},"excerpt":{"rendered":"

    I didn\u2019t know that something like Rieska exists until World Bread Day, but when I saw the entry of Miss Boulette I was hooked. Rieska is a finnish flatbread and can be baked in different variations. They are baked without yeast or other leavening. This recipe, which stems from Scandi Food is made with mashed […]<\/p>\n","protected":false},"author":1,"featured_media":19847,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[137,201],"class_list":["post-10561","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-fladenbrot","tag-kartoffeln"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=10561"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10561\/revisions"}],"predecessor-version":[{"id":19846,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10561\/revisions\/19846"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19847"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=10561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=10561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=10561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}