Rieska

Stir together:

• 3 c. unbleached white flour
• 1 c. whole wheat flour
• 1/2 c. barley flour
• 1 T. baking powder
• 2 T. sugar
• 2 t. salt

Using a pastry blender, cut in:

• 1/2 c. butter (firm, room temperature) ~ read more on this at the end of the recipe!

In a glass measure cup (I use my 2 c. Pyrex glass measure cup with a pour spout), stir together:

• 2 c. buttermilk
• 1 t. baking soda

Pour the milk into the dry mixture and form a soft dough. Divide the dough in half and pat into 12″ round flat breads about 1″ thick. Place on well greased pans. Bake at 400° for about 25 minutes.

About the butter…. The original recipe calls for shortening and so I have used Crisco. A few times I even used margarine because I had some to use up. But because butter is a more natural product, I like to use it. There is a difference in the results but to us, it is all good. I guess that’s the same with the barley flour. The original recipe calls for cracked wheat flour but I put the barley instead. I have actually played around a few times and used Oat Bran, rye, and a few other heavy grains in place of the cracked wheat flour.

Another thing… I have NOT used this recipe with any of the GF flours. Let me know if you do and what the results are. I just figure there are enough GF things out there, I don’t have to invent another one.

And last, but not least! The recipe originally came to me from my mom. She made the best Rieska and beef stew! She would cut the rieska in 3″x1″ pieces instead of a typical square and as a child that stood out to me for some reason. Just one of those special childhood things!