Mushroom Crispbread

2h 20m

A crispbread with a fall forest taste!

This is a traditional bread that has been baked in every household in Scandinavia. Everyone has their own recipe, and this is chef Lena's interpretation. She likes to use this bread with cheeses, charcuterie, or a nice spread like, such as a mushroom pesto.

Other flavorings can be used, such as fennel or anise. The Mushroom Flour can also be replaced with flax seeds.

Add 1½ cup of dried mushrooms to a blender, and blend on high speed to obtain a fine powder
Sieve the blended dried mushrooms and discard the pieces left in the fine mesh sieve. The mushroom flour is ready
Add 250 ml of milk to a saucepan over medium heat
Add 2 tbsp of the Mushroom Flour and mix it. Remove the mix from the heat when the milk is warmed up
Add ½ tbsp of cumin seeds to a mortar and pestle. Grind it into a fine powder
Transfer the warm milk and mushroom flour mix to a stand mixer bowl
Add the cumin seeds powder, 25 g of dried yeast, and ½ tbsp of salt
Add 300 g of wheat flour and 250 g of rye flour
Mix using the hook attachment at low speed until everything is combined and a loose ball that pulls away from the bowl is formed
Transfer the dough to a floured surface and knead it to form a taut ball
Place a kitchen towel over the dough and let it proof at room temperature for 1h
Cut the dough into 10-12 smaller pieces
Roll each piece into a ball
Gently flatten each dough ball over a floured surface
Preheat the oven to 200 °C
Roll out each piece to create a circle as thin as possible
Cut the circles into 3 parts, and cut each part into smaller irregular triangles by making diagonal cuts with the knife
Place the triangles onto a baking sheet lined with parchment paper
Bake the dough at 200 °C for 10m until golden brown. The mushroom crispbread is ready
Enjoy! Try it with different dips and spreads!