In a large bowl, sift together the flour, baking powder, and salt. Fold in the fresh dill. Combine the milk and olive oil and add to the dry mixture, using a wooden spoon to form a wet dough.

Form the dumplings using a large spoon; you should get about 12 or so dumplings out of this.

In a large soup pot, add a little vegetable stock over medium-high heat, and add in onion, celery stalks, and carrots. Add the dried thyme, basil, and garlic powder, season with a little kosher salt, and sauté for about 4-5 minutes until fragrant and slightly tender.

Add in the vegetable and optional mushroom stock and all the other diced vegetables. Bring to a boil and lower down to simmer and cook for about 20-30 minutes until vegetables are tender.

Add in the prepared dill dumplings and cook for another 15 minutes. Serve with flatbrød or landbrød.

Mix the yeast into warm water and add in the flour. Mix in salt. Knead the dough for a long time, shape into a ball, and place it in a lightly oiled bowl. Let rise under a towel in a warm spot for about 1 ½-2 hours.

Punch down and pour onto a floured surface, continuing to knead and shape into a big, round loaf. Let it rise once again for 45 minutes.

Preheat oven to 450°F.

Place onto a baking sheet in the oven and bake for about 10 minutes. Reduce the heat to about 400°F and bake for another hour. Turn off the oven and let the bread sit in the oven for another 15 minutes.