Freshly baked sweet potato-rye rieska (Finnish flat bread) for breakfast on a Sunday is exactly what I wanted. Sun is peeking through the clouds after two days of rain, autumn is on its way.
Hetkittäiseen
Suomi-ikävään auttaa lähestulkoon aina leipominen. Uunituoreet
bataatti-ruisrieskat sunnuntaiaamuna tulivat tarpeeseen. Aurinkokin pilkahtelee
jo pilvien lomasta kahden sadepäivän jälkeen. Syksy on saapumassa Australiaan.
Sweet Potato Rye Rieska*
(makes 10 small breads)
(recipe from Ruoka Pirkka)
400g mashed sweet potato
1/2 teaspoon salt
about 140g rye flour
about 100g plain flour
1. Preheat oven to 225C and line two baking trays with baking paper.
2. Add salt to mashed potato, add flour and mix until smooth. Using two spoons, scoop portions of the dough onto the trays. Flatten the breads with flour-dusted fingers.
3. Bake for 20-25 minutes and serve warm with butter.
* Earlier flat bread recipes here and here.
