Add <quantity>1½<unit>cup</unit></quantity> 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 <quantity>250<unit>ml</unit></quantity> of milk to a saucepan over medium heat

Add <quantity>2<unit>tbsp</unit></quantity> of the Mushroom Flour and mix it. Remove the mix from the heat when the milk is warmed up

Add <quantity>½<unit>tbsp</unit></quantity> 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, <quantity>25<unit>g</unit></quantity> of dried yeast, and <quantity>½<unit>tbsp</unit></quantity> of salt

Add <quantity>300<unit>g</unit></quantity> of wheat flour and <quantity>250<unit>g</unit></quantity> 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 <temperature>200<unit>°C</unit></temperature>

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 <temperature>200<unit>°C</unit></temperature> for 10m until golden brown. The mushroom crispbread is ready

Enjoy! Try it with different dips and spreads!