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Bread Vegan

Food Flavour DNA

Nutritional Values

🔥330kcal
💪10gProtein
🌾67gCarbs
🥑3gFat
🌿8gFibre
⚖️150 gServing

* Per serving · 150 g. May vary.

Allergens

🌾 Gluten

Rievä

How to order / say it
Say it Rievä — [REE-eh-vah]
Order A slice of rievä with butter, please.
Locally Siivu rievää voilla, kiitos.
Say locally

A rustic, slightly sour barley-rich flatbread associated with Tampere and Pirkanmaa.

Why try it?

Rievä gives a taste of the bread-centered food culture that sustained Pirkanmaa households before modern abundance. In Tampere, it is valued as an everyday regional bread rather than a restaurant novelty.

How it tastes

It has a moist, dense crumb with a mild sourness and toasted grain aroma. It is excellent warm with butter, cheese, or smoked fish.

Origin & History — first documented: 1850

Rievä belongs to the old bread traditions of Häme and Pirkanmaa, where barley was an important crop. Its Tampere-area form was baked in rural households and sold in city markets by the nineteenth century. The bread survived industrialization because local bakeries continued making it as a regional staple.

Recipe

Ingredients

  • 🌾 220 g barley flour
  • 🌾 120 g wheat flour
  • 🥕 280 ml water
  • 🌾 100 g rye sourdough starter
  • 🌾 40 g rolled oats
  • 🍯 12 g molasses
  • 🧂 7 g salt

Method

  1. 1 Combine the flours, oats, sourdough starter, water, molasses, and salt.
  2. 2 Knead into a sticky dough and let it ferment until risen.
  3. 3 Shape two low round loaves and let them proof.
  4. 4 Bake at 220°C until browned and hollow-sounding.
  5. 5 Cool slightly and serve warm or at room temperature.

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All Europe recipes — Finland — Tampere — Rievä
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