2 c. unbleached white flour
1/2 c. whole wheat flour
1/2 c. rye flour
1 tsp. salt
1/2 c. unsalted butter, softened
1/2 c. warm water
3 tbsp. finely snipped dill leaves
1 tsp. salt
1 tsp. dill seed

Mix the flours and 1 teaspoon salt together in a large bowl. Rub the softened butter in by hand or process in a food processor to make a fine meal. With a wooden spoon, stir in the warm water and dill leaves.

Knead the dough for 5 minutes. Roll on a lightly floured surface into a 1/8 inch thick rectangle. Prick the dough well with a fork and roll the dough with a lefse roller for decoration. Preheat oven to 325 degrees.

In a mortar, grind 1 teaspoon salt and the dill seed together to make a fine powder. Sprinkle the dough with the powder. Cut the dough into crackers 3 x 1 1/2 inches and place them slightly apart on lightly buttered baking sheets. Bake for 25 minutes, turning the crackers after 15 minutes. Yields about 40 crackers.