page_title: Finnish bread
section_title: Rieska
hierarchical_section_title: Finnish bread / Other breads / Rieska
caption_attribution_description: A couple of very flat rye rieska and 3 thicker potato rieska.
context_page_description: In Finland, bread is a very important food, served with almost every meal with many different types produced domestically.
  In the Swedish-speaking region of Åland, there are other varieties of bread, the majority of which owe much to Swedish cuisine.
context_section_description: Rieska (pronounced ['ries.ka]) is unleavened, usually barley-based, soft flat bread. They are often served warm and buttered and consumed with milk. The most simple rieskas contain only flour, salt, and water, but industrial bakeries usually use yeast as well. Rieskas are baked in the oven but they may be baked on a frying pan (like pancake) or even on a heated stone as well. The most common kinds of rieska are:
  Ohrarieska (barley rieska) - by far the most common and traditional variety.
  Perunarieska (potato rieska) - another common variety. The dough is made of mashed potatoes.
  Ruisrieska (rye rieska) - this kind of rieska is often made without barley flour but rye instead.
  Maitorieska (milk rieska) - this is a local specialty and a traditional food in the Ylivieska area of Finland. It is very similar to the plain ohrarieska, but made with milk rather than sourmilk or buttermilk.
  Barley rieska is a local speciality in northern parts of Finland, especially in Lapland and North Ostrobothnia, but some rieskas are manufactured by major bakery companies and therefore commonly available in grocery stores all around the country.
caption: Rye (white) and potato (brown) rieskas
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