OT - Forn Friday
No, I did not misspell a word. I created a new one. 'Forn' is 'food' and 'p0rn' combined. The purpose of Forn Friday is to discuss food that makes you drool at the mere thought. Maybe your heart skips a bit and flutters. You eat slooooooowly so you can savor Every.Single.Bite. Could be sweet, could be salty, could be savory, could be umami. It's all about the food, baby.
Today I'm thinking about bread. NO, not that prepackaged, mass-manufactured, chemical-laden STUFF that comes in a plastic bag. Homemade bread. Whether it's something you make or a family member or friend makes... what is the bread you lust after?
I'm a Finn. Finns loooooooooooove bread. Bread or "leipä" - pronounced "LAY-baa" (baa like bat) is a staple in the Finnish home and served all day long. Rye bread, sweet bread, Christmas bread, potato bread, Easter bread, wheat bread... My mouth is already watering.
Baby is teething? Break out the korppu (GOR-poo). Korppu is a rusk, hard and crisp. Our family always makes it with cinnamon and sugar. It's a great workout for those baby teeth coming and is delicious. Dunk it in your coffee to soften it up.
Nisu (NIH-sue) is a sweet, yeast-leavened bread that is flavored with cardamom (we use a lot of cardamom!). Leftover nisu makes absolutely divine French toast.
But neither of those are my Forn bread. My forn bread is Rieska (ree-EHS-ka). Rieska is a barley flour-based, flat bread. Some roll it out thinly so it bakes into a crisp bread (but not like a cracker). Our family rolls it out to a 1-inch thickness (no less). The secret to old-school Finnish Rieska is to use coarsely-ground barley flour. Finely ground ruins the rustic texture of the bread.
I have so many wonderful memories of the entire family in the kitchen and dining room, waiting for Dad to pull out that first loaf. Slices were quickly buttered and fingers and tongues may have gotten a bit singed, but no one cared. It was a perfect moment of family and cooking filled with love. <3