Dried Mushroom Bread
Dried Mushroom Bread Recipe
You can chuck almost anything into bread and that’s no exception for mushrooms. I‘ve been making my own bread for a number of years now and I find the flavoured breads work best with particular dishes. This one makes brilliant cheese on toast or dunked in stew.
Ingredients
(makes one loaf)
For the dough:
400g strong white flour
200g white rye flour
10g Fast acting dried yeast
10g Salt
10g Sugar
30g Olive oil
350g water (room temperature)
50g dried oyster mushrooms
Method
Mix the Dough:
First rehydrate the dried mushrooms by adding 500ml of boiling water and leaving them to soak while you make the dough.
In a large mixing bowl, combine the flours, yeast, salt, sugar and oil and water.
Either knead using a dough hook on your mixer or by hand for 10 mins until you have a strong stretchy dough.
Strain the dried mushrooms and squeeze out any excess water then finely chop.
Take the dough and stretch it out flat and sprinkle on the mushroom. Fold the dough and knead for a further 2 mins until the mushroom is evenly distributed.
1st rise:
Put the dough into a bowl and cover and leave somewhere warm for 1 hour
2nd rise:
The dough should have expanded in size, if not leave it a bit longer. If it still hasn’t risen you’ve done something wrong. Tip the dough out onto a floured surface. (This is sometimes tricky as it will be stuck to the inside of the bowl, don’t worry, just scoop it out with your hand. Now gently fold the dough a couple of times and form it into a round ball shape, sprinkle some flour on it if it's sticky. Put the ball onto a floured baking tray and leave it covered somewhere warm again for 25 mins.
Bake:
After 30mins put the oven on to 220°C while it's heating up it will give the bread another 10 mins or so to rise.
Place the dough into the oven.
After 10 mins turn the heat down to 200°C and bake for 15 mins.
Cool:
Remove the bread from the oven, give it a tap on the bottom if it sounds hollow, its done, if not return it to the oven for a few more minutes. Let it cool on a wire rack for at least 3 seconds before slicing. It will keep for 2-3 days but mine is usually gobbled up in a few minutes.
Hope You Enjoy!
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