Mushroom Crispbread

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 cup of dried mushrooms to a blender, and blend on high speed to obtain a fine powder

    Step 0
  • Sieve the blended dried mushrooms and discard the pieces left in the fine mesh sieve. The mushroom flour is ready

    Step 1
  • Add 250 ml of milk to a saucepan over medium heat

    Step 2
  • Add 2 tbsp of the Mushroom Flour and mix it. Remove the mix from the heat when the milk is warmed up

    Step 3
  • Add ½ tbsp of cumin seeds to a mortar and pestle. Grind it into a fine powder

    Step 4
  • Transfer the warm milk and mushroom flour mix to a stand mixer bowl

    Step 5
  • Add the cumin seeds powder, 25 g of dried yeast, and ½ tbsp of salt

    Step 6
  • Add 300 g of wheat flour and 250 g of rye flour

    Step 7
  • Mix using the hook attachment at low speed until everything is combined and a loose ball that pulls away from the bowl is formed

    Step 8
  • Transfer the dough to a floured surface and knead it to form a taut ball

    Step 9
  • Place a kitchen towel over the dough and let it proof at room temperature for 1h

    Step 10
  • Cut the dough into 10-12 smaller pieces

    Step 11
  • Roll each piece into a ball

    Step 12
  • Gently flatten each dough ball over a floured surface

    Step 13
  • Preheat the oven to 200 °C

    Step 14
  • Roll out each piece to create a circle as thin as possible

    Step 15
  • Cut the circles into 3 parts, and cut each part into smaller irregular triangles by making diagonal cuts with the knife

    Step 16
  • Place the triangles onto a baking sheet lined with parchment paper

    Step 17
  • Bake the dough at 200 °C for 10m until golden brown. The mushroom crispbread is ready

    Step 18
  • Enjoy! Try it with different dips and spreads!

    Step 19

Yield 400 g

  • Wheat Flour

    Wheat Flour

    300 g
  • Rye Flour

    Rye Flour

    250 g
  • Dry Yeast

    Dry Yeast

    25 g
  • Cumin Seed

    Cumin Seed

    ½ tbsp
  • Milk


    250 ml
  • All-Purpose Flour

    All-Purpose Flour

    to dust
  • Salt


    1 tbsp

Mushroom Flour

  • Dried Mushroom

    Dried Mushroom



  • Stand Mixer

    Stand Mixer

  • Dough Hook Attachment

    Dough Hook Attachment

  • Kitchen Scale

    Kitchen Scale

  • Parchment Paper

    Parchment Paper

  • Blender


  • Fine Mesh Sieve

    Fine Mesh Sieve