After this years holiday in Sweden I was obsessed with making my own crispbread. And to my surprise it is neither complicated nor do you need a special oven to get a nice and crunchy result. Try with different seasonings like anise, dill seeds, caraway, fennel seeds, sesame…

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You need:
25g fresh yeast
2,5 dl lukewarm water (37°C)
0,5 tsp salt
1 tsp honey
1,5 tsp dill seeds (or other seasoning)
2 dl graham flour
3,5 dl coarse rye flour
coarse salt
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Crumble the yeast into a bowl and add some of the water. Stir until the yeast is dissolved, then add the rest of the water, and all other ingredients (except the coarse salt). Mix by hand or with a machine until the dough starts to form. Add extra rye flour if it’s too sticky. You don’t have to knead it much, just enough to get a proper dough that holds together. Remove the dough to a clean bowl, cover and leave to rise for 40 minutes.
Put dough onto a floured surface and work in more rye flour in case it is too sticky. Divide dough into four equal portions. Roll out into rectangles using a lot of flour so it won’t stick. Roll it as thinly as you can (the crisper it will be!). Lightly sprinkle with dill seeds and coarse salt. Cut into pieces, approximately 15×3 cm. Place directly on a floured baking sheet and bake at 175°C for 10 minutes or until crisp and lightly browned. Enjoy with salted butter!