Finnish Rieska Bread
|Lukewarm milk||1 Cup (16 tbs)|
|Lukewarm water||1 Cup (16 tbs)|
|Yeast||1⁄4 Ounce (1 Package)|
|Barley flour||2 Cup (32 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
Pour the milk and water into a bowl.
Add the yeast and salt and mix until yeast is dissolved.
Add the barley flour and mix well.
Cover with a towel and let rise for 1 hour or until doubled in bulk.
Add the flour and mix until smooth.
Let rise for 30 minutes.
Knead on a pastry board until smooth.
Divide in 2 parts and shape each part into a round 8-inch loaf.
Place on a baking sheet and let rise for about 1 hour or until doubled in bulk.
Prick the loaves with a fork.
Bake in 400-degree oven for 15 to 20 minutes or until done.