Sage scented mushroom bread - recipe

Sage scented mushroom bread

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  1. 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. 2

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

  3. 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. 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. 5

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

  6. 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. 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. 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. 9

    Shape and put into an appropriate greased tin.

  10. 10

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

  11. 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. 12

    Bake for 30-35 minutes.

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