Sage scented mushroom bread - recipe

Ingredients

Recipe , Mushroom , Bread , Sage

Please Click here if video is wrong

1
Begin by pourring the boiling water over the mushrooms and leave for 30 minutes.

For this step you'll need:
- 20g Mushrooms dried
- 225ml Water boiling
2

Strain, reserving the liquid, and finely chop the mushrooms.
3

When ready to make your loaf, pour the mushroom stock into a measuring cup (discard the sediment) and top up with warm water to give the original amount of water.
4
To make sage scented oil, gently fry a handful of sage leaves in olive oil for 5 minutes.

For this step you'll need:
- Sage leaves handful
- 100ml Olive oil
5

Turn off the heat and leave to infuse for 20 minutes.
6

Strain through a sieve and use the oil as directed below. Any extra oil can be stored in the fridge for future use.
7
Put the flours, mushrooms, salt and yeast into a bowl.

For this step you'll need:
- 250g Very strong wholemeal bread flour
- 1tsp Salt
- 1 Easy bake yeast sachet
8
Mix to a soft dough with the mushroom stock, honey and oil. Knead for 10 minutes.

For this step you'll need:
- 2 tbsp Honey
9

Shape and put into an appropriate greased tin.
10

Leave to prove until double in size. Preheated the oven to 220°C (200°C fan, gas mark 7).
11

Add your chosen topping or glaze if using and place in an oven and immediately turn the heat down to 200°C (180°C fan, gas mark 6).
12

Bake for 30-35 minutes.

⇐ San Francisco sourdough style bread

Rye bread ⇒