Bothnian Flatbread Finnish Maitorieska Recipes

FINNISH FLATBREAD

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.

BOTHNIAN FLATBREAD (FINNISH MAITORIESKA)

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

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.

SCANDI-STYLE FLATBREAD

Steps:

• Scoop out the seeds from the cucumber with a teaspoon and cut into rounds. Toss with the lemon juice and capers, and season to taste.
• Warm the flatbread under the grill for 1-2 mins on each side. Spread over the yogurt and top with the cubed beetroot, flaked salmon, and the cucumber salad. Sprinkle over the dill fronds and lemon zest, and season with black pepper to serve.

RIESKA (FINNISH QUICK FLAT RYE BREAD)

Steps:

• Combine all ingredients, as if you were mixing for a pie crust.
• Dough will be soft.
• Roll out to about 1/2 inch thickness.
• Bake for 10 minutes at 475 degrees.

FINNISH-AMERICAN FLATBREAD

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.

FINNISH BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add whole wheat flour, 2 tablespoons of butter, brown sugar, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Shape into two 6-in. rounds; place on a greased baking sheet. Cut slashes in top with a knife. Cover and let rise in warm place until doubled, about 40 minutes. , Bake at 400° for 40-45 minutes or until golden brown. Brush with remaining butter.

OHRARIESKA (FINNISH BARLEY FLATBREAD)

Steps:

• Preheat the oven to 500°F Mix all ingredients until smooth.
• Generously grease a baking sheet (a 12-inch pizza pan works well). Pour the batter onto the sheet - bread should be 12 inches in diameter.
• Bake for 15 minutes, until bread is firm and golden brown.
• Cut into wedges, and serve hot with butter or cheese. This is definitely at its best shortly after it has been baked.

BOSNIAN BREAD

Steps:

• With your hands, mix together the flour, salt, yeast and 4 1/2 cups warm water (115 degrees) in a very large bowl until the batter is mixed thoroughly. It will look more like thick cake batter than dough and will be very sticky; do not knead.
• Cover with plastic wrap and let rise at room temperature for 4 to 10 hours.
• Butter two 9-inch-by-5-inch metal loaf pans. Quickly stir down the batter, and divide evenly between the pans. Spray or very lightly brush tops of loaves with oil. Let them rest at room temperature for 30 minutes.
• Put the pans into the middle rack of a cold oven, then turn to 500 degrees. After 30 minutes, reduce heat to 300 degrees and bake until risen and light golden, an additional 40 to 45 minutes. Cool loaves thoroughly before serving.

FINNISH STYLE MOJAKKA

Steps:

• In a large pot over medium high heat, brown the meat on all sides in the butter or margarine.
• Add 4 cups of the water and bring to a boil.
• Add the onion, salt and ground black pepper. Reduce heat to low and simmer for one hour.
• Add the carrots, celery and potatoes and simmer for another 1 1/2 hours.
• Then combine the flour and remaining 1/2 cup water in a separate small bowl, forming a thin paste. Add this to the soup, stirring well and simmer for 15 more minutes.