Author: Adapted from the cookbook "Knekkebrød" by Åpent Bakeri
Ingredients
400g Wheat flour
100g Rye flour
50 g Sour dough or 25 g water
10 g salt
300 g water
20 g yeast
10 g honey
12 g lemon zest
10 g finely chopped dill
Instructions
Mix all the ingredients together in a food processor for a few minutes. If you have time then put the dough in the fridge for a few hours. Roll about 50 g of the dough out on a lined baking tray. The dough should be a few mm thick. With a knife or pizza cutter cut the dough into desired pieces. Let the dough rise for an hour in room temperature. Bake in the oven for 15-20 minutes on 180 degrees Celsius. Turn the crispbreads over and bake for another 15-20 minutes. Let the crispbreads dry on 100 degrees Celsius for 40-60 minutes.
Recipe by Dear November at https://www.dearnovember.com/2016/01/crispbread-with-dill-and-lemon-zest/