Bothnian Flatbread Finnish Maitorieska Recipes
FINNISH FLATBREAD
My husband and I have eaten this simple-to-make bread for years. It's so nice to have homemade bread with spaghetti, and it's even nicer when you don't have to fuss. - Anne Heinonen, Howell, Michigan
Provided by Taste of Home
Time 50m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine flours, sugar, baking powder, salt and baking soda. Cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk just until moistened. , Turn dough onto a floured surface; knead for 3-5 minutes. Pat onto an ungreased 12-in. pizza pan. Bake at 350° for 30 minutes or until golden brown. Cool for 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 203 calories, Fat 7g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 482mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
FINNISH-AMERICAN FLATBREAD
A very delicious Finnish flatbread made with wheat and rye flours. Cream of rye cereal can be used in place of the rye flour if coarse ground is not available. This recipe makes 4 to 5 flatbreads.
Provided by 2CHAE
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 2h20m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the warm water and sugar. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes.
- Stir in the salt, whole wheat flour and rye flour. Mix in the bread flour 1 cup at a time until the dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.
- Punch down the dough and divide into 4 or 5 portions. Form each one into a ball, and let rise again until doubled, about 20 minutes.
- Place each ball onto a baking sheet and flatten out into an oval 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes. Preheat the oven to 350 degrees F (175 degrees C).
- Bake for 20 minutes in the preheated oven, or until browned on the top and bottom. Brush the tops with butter while still warm.
Nutrition Facts : Calories 404.4 calories, Carbohydrate 78.2 g, Cholesterol 5.1 mg, Fat 3.8 g, Fiber 4.4 g, Protein 13.2 g, SaturatedFat 1.5 g, Sodium 406.4 mg, Sugar 0.7 g
BOTHNIAN FLATBREAD (FINNISH MAITORIESKA)
Make and share this Bothnian Flatbread (Finnish maitorieska) recipe from Food.com.
Provided by Toneywell
Categories Breads
Time 25m
Yield 1 bread
Number Of Ingredients 3
Steps:
- Heat oven to 300 degrees F.
- Mix milk and salt.
- Add the flour, mix and form it by hand into a flat bread, about 0.5 cm thick.
- Bake for about 15 minutes.
- Serve with butter and cold milk.
FINNISH FLAT BREAD
Make and share this Finnish Flat Bread recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients.
- Cut in shortning, until course crumbs.
- Add milk; mix just until dough is wet.
- Knead on floured surface 5-6 times.
- Pat onto ungreased 12in pizza pan.
- Bake at 350* for 30 minutes, until golden.
- Cool.
Nutrition Facts : Calories 273.2, Fat 9.5, SaturatedFat 2.5, Cholesterol 1.6, Sodium 627.5, Carbohydrate 41.2, Fiber 2.7, Sugar 6.3, Protein 6.6
FINNISH-AMERICAN FLATBREAD
A very delicious Finnish flatbread made with wheat and rye flours. Cream of rye cereal can be used in place of the rye flour if coarse ground is not available. This recipe makes 4 to 5 flatbreads.
Provided by 2CHAE
Categories Flat Bread
Time 2h20m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the warm water and sugar. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes.
- Stir in the salt, whole wheat flour and rye flour. Mix in the bread flour 1 cup at a time until the dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.
- Punch down the dough and divide into 4 or 5 portions. Form each one into a ball, and let rise again until doubled, about 20 minutes.
- Place each ball onto a baking sheet and flatten out into an oval 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes. Preheat the oven to 350 degrees F (175 degrees C).
- Bake for 20 minutes in the preheated oven, or until browned on the top and bottom. Brush the tops with butter while still warm.
Nutrition Facts : Calories 404.4 calories, Carbohydrate 78.2 g, Cholesterol 5.1 mg, Fat 3.8 g, Fiber 4.4 g, Protein 13.2 g, SaturatedFat 1.5 g, Sodium 406.4 mg, Sugar 0.7 g
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