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.
Place the sheet on a baking tray with the help of the paper. Cover with a plastic wrap and let rise about 30 minutes.
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.
