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Cereals and bread from Joutseno, South Karelia, Finland
Joutsenon rieska is a thick, leavened barley and wheat flatbread from Joutseno in South Karelia. In most of Finland rieska is an unleavened flatbread, but in the south-east it is a thick leavened bread of barley and wheat flour, water and buttermilk; Finnish Wikipedia calls the Joutseno bread a sour bread (hapanleipä).
A short entry: the sources we found record only what is said here about Joutsenon rieska itself.
| Barley and wheat flour | [fiwiki-rieska] |
| Water and buttermilk (piimä) | [fiwiki-rieska] |
| Starter | sour leavening (hapanleipä) per Finnish Wikipedia; Wikidata lists baker's yeast, so modern recipes may use yeast |
What changes: Barley and wheat flour are mixed with buttermilk into a dough
Output: dough.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Joutsenon rieska is a thick, leavened barley and wheat flatbread from Joutseno in South Karelia. In most of Finland rieska is an unleavened flatbread, but in the south-east it is a thick leavened bread of barley and wheat flour, water and buttermilk; Finnish Wikipedia calls the Joutseno bread a sour bread (hapanleipä).
Most Finnish rieska is unleavened, made from barley, oats or potato with some wheat. In south-east Finland rieska is a thick leavened bread, and the Joutseno one is known as a sour bread; the unleavened South Karelian barley bread is called kovaohranen instead.
The bread is baked.
Every number is labelled with how it is known. How this atlas is made
Joutsenon rieska was named one of Joutseno's parish dishes (pitäjäruoat) in the 1980s. Lappeenranta museums hold photographs of rieska-making demonstrations at the Joutseno parish house in 1974 and 1982.
