This is a modern recipe, and was served as part of the feast at Ymir 2008.
Breads like these are still eaten in Scandinavia today, and are prepared similar to modern pie dough. I started with a modern recipe and chose to omit the sugar called for, as sugar would not have been available and I felt it unlikely that any other sweetener would have been used in a simple dish like this. I also chose to use water instead of milk, as milk was commonly made into butter for longer storage – I added additional butter to compensate.
A crisp rye cracker, perfect for eating with soft cheese.
1 1/3 cups rye flour
1/2 teaspoon salt, plus additional for sprinkling tops.
5 tablespoons butter
1/3 cup water (roughly)
- Mix salt and flour.
- Cut in butter with pastry blender or knives.
- Add water and gently mix.
- Roll out thinly on a floured surface to 1/4″ thickness.
- Prick generously with a fork, and sprinkle with salt (pat salt into place if necessary).
- Cut into serving pieces (approximately 2”x3”)
- Bake on a cookie sheet at 300° for 20-25 minutes or until done.