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.

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