<\/p>\n\nDill 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.<\/p>\n
\nIf 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.<\/p>\n
\n18 pcs.<\/p>\n
\n2 dl (200 g) sourdough starter\u00a0<\/p>\n
\n2 dl (100 g) rye flour\u00a0<\/p>\n
\n2 dl (200 g) lukewarm water<\/p>\n
\nMix together the sourdough starter, rye flour and water. Cover with a tea towel and leave at room temperature for 12-14 hours.<\/p>\n
\n0,75 tsp salt\u00a0<\/p>\n
\n1 tbsp dried dill<\/p>\n
\n1 dl (60 g) linseeds\u00a0<\/p>\n
\n2 dl (100 g) rye flour\u00a0<\/p>\n
\nStir together the sourdough starter mix, salt, dill and linseeds. Add the flour and knead about 2 minutes.\u00a0<\/p>\n
\nTurn 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.\u00a0<\/p>\n
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\nPlace the sheet on a baking tray with the help of the paper. Cover with\u00a0a plastic wrap and let rise about 30 minutes.<\/span><\/p>\n<\/p>\n\nPreheat the oven to 225\u00b0C. Bake for 10 minutes. Divide to pieces and bake for an additional 5 minutes if the bits doesn’t seem to be dry.<\/p>\n
\nLet cool on a wire rack.<\/p>\n
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