Top with the last crust
Rye cup baker Mette Valsted gives this quick recipe for ymerdris, which you can easily make when you have dry rye bread left over.
- 100 g grated rye bread
- 1 tablespoon of sugar
- Mix and spread on baking paper
- Roast at 175 degrees in a hot oven for 15-20 min (be careful not to burn)