Dill Crispbread is a hard Scandinavian-style crispbread, healthy and full of taste. Full of Scandinavian taste as rye and Dill are important staples in our cooking tradition.

If you don't have a Sourdough Starter in the fridge, you can substitute it with 10 g fresh yeast, 100 g lukewarm water and 50 g rye flour.

18 pcs.

2 dl (200 g) Sourdough starter 

2 dl (100 g) rye flour 

2 dl (200 g) lukewarm water

Mix together the sourdough starter, rye flour and water. Cover with a tea towel and leave at room temperature for 12-14 hours.

0,75 tsp salt 

1 tbsp dried dill

1 dl (60 g) linseeds 

2 dl (100 g) rye flour 

Stir together the sourdough starter mix, salt, dill and linseeds. Add the flour and knead about 2 minutes. 

Turn the dough out onto a parchment paper. Roll out the dough to a thin sheet. Use a patterned rolling pin or poke the surface randomly with a fork. Cut the sheet into squares with a knife or a roller cutter. 

Preheat the oven to 225°C. Bake for 10 minutes. Divide to pieces and bake for an additional 5 minutes if the bits doesn't seem to be dry.

Let cool on a wire rack.