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Dan's Sage Scented Mushroom Bread

Dan's Sage Scented Mushroom Bread

Recipe Submitted By: bakingmad

Dan De Gustibus artisan baker shares a wonderful wholemeal recipe. The combination of flours creates the perfect texture and flavour in this savoury bread. This recipe was first published in Allinson 'Better Bread Booklet' inspired by Dan De Gustibus.

Preparation Time	1 hour
Baking Time	35 minutes
Portions	Makes 1 loaf
Skill Level	Medium
Average Rating

Dan's Sage Scented Mushroom Bread Ingredients

20 grams	Dried Mushrooms soaked in soaked in 225ml of boiling water
225 ml	Warm Water
3 tbsp	Sage Scented Oil
2 tbsp	Runny Honey
1 tsp	Salt
250 grams	Very Strong White Bread Flour (Allinson)
250 grams	Very Strong Wholemeal Bread Flour (Allinson)
1 sachet	Easy Bake Yeast (Allinson) 1 x 7g sachet

This recipe uses

How to make Dan's Sage Scented Mushroom Bread

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

BEFORE YOU START: Pour the boiling water over the mushrooms and leave for 30 minutes.
Strain, reserving the liquid, and finely chop the mushrooms.
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.
To make Sage Scented Oil: Gently fry a handful of sage leaves in 100ml olive oil for 5 minutes.
Turn off the heat and leave to infuse for 20 minutes.
Strain through a sieve and use the oil as directed below. Any extra oil can be stored in the fridge for future use.
Put the flours, mushrooms, salt and yeast into a bowl.
Mix to a soft dough with the mushroom stock, honey and oil. Knead for 10 minutes.
Shape and put into an appropriate greased tin.
Leave to prove until double in size. Preheated the oven to 220°C/fan 200°C/Gas Mark 7
Add your chosen topping/glaze if using and place in an oven and immediately turn the heat down to 200°C/fan 180°C/Gas Mark 6.
Bake for 30-35 minutes.

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