Last week I read on my good friend’s Facebook wall that she had made tamperelainen “rievä” bread. Thank you my friend for copying the recipe to the wall. First time I heard of the rievä but as the recipe really seemed a quick and simple one I decided to bake some. Also I read more about the tamperelainen rievä on the web. “The rievä is a traditional barley bread. Tampere once was known as Rievä town for the quantity of the bread consumed there.”
5 dl lukewarm water or milk or 2,5 + 2,5 water and milk
50 g yeast
1,5 tsp salt
5 dl barley flour
4 dl wheat flour
Dissolve the yeast and the salt in the water. Add the wheat flour and stir even. Keep adding the barley flour until the dough starts to detach from the bowl. Even the surface sprinkle some flour on it. Cover with a towel and leave it in a warm place for half an hour.
Flour the table and your hands. Knead the dough until it feels firm. Form two breads and put them on a baking sheet. Cover them with a towel and come back after half an hour.
Punch holes on the surface of the rieväs with a fork. Bake them in a 250°C oven for about 20 minutes.
I used about 1 dl more flour when kneading them to breads. It probably depends on your oven but I think I could have let the breads stay in the oven a little longer.