← All recipes

🍽️ Crunchy Flatbread with Mushrooms and Cheese

590 kcal · 55 min · 4 servings

Ingredients

• 10 g fresh yeast
• 1 tbsp maple syrup
• 3 tsp salt
• 70 ml lukewarm milk
• 130 ml water
• 200 g rye flour
• 160 g oat flakes (fine)
• 130 g wheat flour
• 0.5 tsp ground caraway
• 800 g mixed forest mushrooms (e.g., chanterelles, chestnut mushrooms, porcini, etc.)
• 1 clove garlic
• 1 onion
• 2 tbsp olive oil
• 2 tbsp fresh chopped parsley
• pepper (from a grinder)
• 60 g Parmesan (block)

Instructions

1. 1. Crumble the yeast into a large bowl.
2. 2. Add the syrup and the salt.
3. 3. Pour the lukewarm milk over the yeast.
4. 4. Stir the yeast into the milk until it has dissolved.
5. 5. Add 130 milliliters of water, rye flour, oat flakes, wheat flour, and cumin.
6. 6. Knead everything into a smooth dough.
7. 7. Cover the bowl.
8. 8. Let the dough rest in a warm place for about 10 to 12 hours.
9. 9. Preheat the oven to 250 degrees Celsius with top and bottom heat.
10. 10. Set the convection fan function to 220 degrees Celsius if you wish to use it.
11. 11. Knead the dough vigorously once more.
12. 12. If the dough is too sticky, work in a little extra wheat flour.
13. 13. Divide the dough into four equal pieces.
14. 14. Shape each piece into a ball.
15. 15. Dust a work surface with flour.
16. 16. Roll out each dough ball thinly.
17. 17. Line a baking tray with baking paper.
18. 18. Place two dough slices on the tray.
19. 19. Shape the slices so they look approximately round.
20. 20. Bake the slices in the hot oven for 8 to 10 minutes.
21. 21. Turn the slices once halfway through the baking time.
22. 22. Remove the baked slices from the oven.
23. 23. Let the slices cool down completely overnight.
24. 24. Clean the mushrooms the next day.
25. 25. Wipe the mushrooms with a kitchen cloth.
26. 26. Cut the mushrooms into small pieces if necessary.
27. 27. Peel the garlic and the onion.
28. 28. Finely chop the garlic.
29. 29. Cut the onion into thin strips.
30. 30. Heat oil in a hot pan.
31. 31. Sauté the garlic and onion strips until translucent.
32. 32. Add the mushrooms to the pan.
33. 33. Fry the mushrooms, turning them occasionally.
34. 34. Wait until the released mushroom liquid has completely evaporated.
35. 35. Fold in the parsley.
36. 36. Season the filling with salt and pepper to taste.
37. 37. Halve the cooled crispbread slices.
38. 38. Distribute the mushroom mixture on each half.
39. 39. Sprinkle the breads with freshly grated Parmesan cheese.
40. 40. Serve the bread immediately.

Nutrition per serving

• kcal: 590
• Protein: 25 g · Fett/Fat: 15 g · Carbs: 88 g