Finnish rye flat bread with bacon – Rasvarieska
Rasvarieska,(fat flat bread), is the traditional bread from the North Karelia and North Savo Orthodox areas in Finland, which traditionally is eaten at Shrovetide (Fat Tuesday)/ Rasvarieska is made in the same way as a normal barley or potato flat bread, but are placed on top slices of pork ribs. It is traditionally baked in the bread oven. Rasvarieskaa is available in some of the Finnish bakery assortments especially at Shrovetide.
- 200 ml rye flour
- 200 ml rye bran
- 100 ml wheat flour
- 100 ml vegetable oil (melted butter, or lard)
- 200 ml buttermilk (natural yogurt)
- 1-1 ½ tsp salt (to taste)
- 1-1 ½ tsp molasses (honey, sugar)
- 2 tsp baking powder
- 150-180 g salted pancetta (smoked bacon) sliced
- Ground black pepper
- Preheat oven to 225ºC. Line a baking sheet with parchment pepper.
- Mix together the rye flour, wheat flour, rye bran, baking powder and salt.
- In a large bowl whisk together the butter milk, molasses and oil.
- Gradually adding the flour with bran and baking powder into the buttermilk mixture make a dough.
- Knead well, shape into a ball, place into a oiled bowl, cover with a cling film and leave for 20-30 minutes.
- Cut the bacon slices into small pieces. Divide the dough in half (or 6 pieces). Roll out the dough on a floured surface each piece into a circle about 2 cm thick, pierce with the fork and transfer to a baking tray.
- Arrange the bacon on top, season with black pepper and bake for 15-17 minutes. Serve warm with soup or as a snack.
Instead of the rye bran you can use oat bran, granary flour, spelta whole wheat flour, depends on your taste.