Recipes · Finnish · Bread
Rieska (Finnish Potato Flatbread)
One serving has 201 kcal and 5 g protein, and at least a fifth of a woman's daily need of pyridoxine (34%), manganese (23%) and copper (21%). Ready in 80 minutes.
- Preparation: 40 min
- Cooking: 40 min
- Makes: 1 serving (130 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 100 g Potatoes, floury, raw
- 25 g Barley flour
- 5 g Butter, unsalted
- 0.3 g Salt
Method
- Peel the potatoes and boil them in unsalted water for 20-25 minutes, until soft. Drain them well and mash them smooth while hot, then let the mash cool until just warm.
- Heat the oven to 250°C and line a baking tray with baking paper.
- Melt the butter. Work the salt, half the butter and most of the barley flour into the mash to a soft dough that just holds together; it should still be slightly sticky.
- On a surface dusted with the rest of the barley flour, pat the dough with floured hands into a round about 1 cm thick and 15 cm across. Lift it onto the tray and prick it all over with a fork.
- Bake for 15-20 minutes, until firm and spotted brown on top.
- Brush with the rest of the butter as soon as it comes out of the oven and cover with a cloth for a few minutes so the crust softens. Eat warm, with butter.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 201 kcal | 9% |
| Carbohydrates | 36.7 g | |
| Water | 82.4 mL | |
| Fiber | 3.8 g | 13% |
| Protein | 4.8 g | 10% |
| Tryptophan | 0.04 g | |
| Threonine | 0.09 g | |
| Isoleucine | 0.1 g | |
| Leucine | 0.18 g | |
| Lysine | 0.1 g | |
| Methionine | 0.05 g | |
| Cystine | 0.06 g | |
| Phenylalanine | 0.15 g | |
| Tyrosine | 0.08 g | |
| Valine | 0.13 g | |
| Histidine | 0.06 g | |
| Fat | 4.5 g | |
| Monounsaturated | 1.2 g | |
| Polyunsaturated | 0.39 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.3 g | |
| Saturated | 2.6 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 10.8 mg | |
| Calcium | 22.3 mg | 2% |
| Copper | 0.19 mg | 21% |
| Iron | 1.5 mg | 9% |
| Magnesium | 47.1 mg | 15% |
| Manganese | 0.42 mg | 23% |
| Phosphorus | 130 mg | 19% |
| Potassium | 495 mg | 11% |
| Selenium | 9.9 µg | 18% |
| Sodium | 123 mg | |
| Zinc | 0.79 mg | 10% |
| Thiamin (vitamin B1) | 0.17 mg | 15% |
| Riboflavin (vitamin B2) | 0.06 mg | 5% |
| Niacin (vitamin B3) | 2.6 mg | 19% |
| Pantothenic acid (vitamin B5) | 0.34 mg | 7% |
| Pyridoxine (vitamin B6) | 0.44 mg | 34% |
| Folate (vitamin B9) | 16.1 µg | 4% |
| Cobalamin (vitamin B12) | 0.01 µg | 0% |
| Choline | 23 mg | 5% |
| Vitamin A | 34.2 µg | 5% |
| Vitamin C | 5.7 mg | 8% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.27 mg | 2% |
| Vitamin K | 2.7 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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