![]() So, that's what I went with! The results - a tasty flat bread. ![]() Happily, I found it at the second store I looked at.Īnd the other question was this - what temperature is a "hot oven"? I looked through some of the other recipes in the book - one from my grandmother, in fact, equated a hot oven to 400 degrees Farenheit. I also had to go on a bit of a grocery search to find buttermilk - not that unusual an ingredient. I did not have high hopes for finding it in my grocery store, but they did have graham flour in the organic section. I looked at the King Arthur Flour online store and found that whole wheat pastry flour is also called graham flour. I was familiar, of course, with graham crackers - a favorite childhood snack. I was not 100% sure what "graham flour" was. ![]() Now the bread here is unleavened, in that it does not have yeast (it does have baking powder and soda). I looked up the word "Rieska" - in Finnish, it means unleavened barley bread. This was a fun recipe to make - not at all involved and time-consuming like the yeast breads. ![]()
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