Mushroom hazelnut bread

If there’s a bread that tastes like autumn wrapped in comfort, this is it. Mushroom Hazelnut Bread is rich, rustic, and filled with earthy flavor and texture. Whether you’re serving it warm with soup, alongside a cheese board, or just toasting it with butter, every slice feels like something truly special.

Behind the Recipe

This loaf was inspired by a long walk in the woods during fall—when mushrooms are plenty and the air smells like leaves and damp earth. Back in the kitchen, a handful of toasted hazelnuts and caramelized mushrooms turned a basic bread dough into something unexpectedly deep and satisfying.

Recipe Origins & Notes

Rustic European loaves often fold in nuts, seeds, and aromatics for depth. This bread builds on that tradition with sautéed mushrooms adding umami and hazelnuts providing crunch and nuttiness. Think of it as a forest loaf—savory, textured, and just a little indulgent.

Why You’ll Love This Bread

• Hearty and satisfying with a dense, chewy crumb
• Full of savory, earthy flavor from mushrooms and herbs
• Crunchy from toasted hazelnuts in every bite
• Beautiful crust that slices clean
• Freezer-friendly and great for toast or sandwiches
• Perfect with soups, cheese, or herby spreads

Chef’s Tips for Perfect Results

• Cook mushrooms well before folding them in—no soggy bread here
• Toast hazelnuts lightly to boost flavor
• Let the dough rest properly to develop gluten
• Don’t over-knead after adding mix-ins
• Use a Dutch oven or steam during baking for a crisp crust

Kitchen Tools You’ll Need

• Mixing bowls
• Measuring cups & spoons
• Large skillet (for mushrooms)
• Sharp knife
• Dutch oven or baking sheet
• Parchment paper
• Cooling rack

Ingredients in Mushroom Hazelnut Bread

Here’s what you’ll need to create this warm, savory loaf:

• 3 cups all-purpose or bread flour
• 1 ¼ teaspoons salt
• 1 tablespoon sugar
• 2 teaspoons instant yeast
• 1 cup warm water (about 110°F)
• 1 tablespoon olive oil
• 1 ½ cups mushrooms, finely chopped
• 1 small shallot, minced
• 2 tablespoons fresh parsley or thyme, chopped
• ½ cup toasted hazelnuts, roughly chopped
• Optional: 1 tablespoon nutritional yeast or parmesan for extra depth
• Olive oil, for sautéing

Ingredient Substitutions

• Mushrooms: Use a mix (cremini, shiitake, oyster) for complex flavor
• Hazelnuts: Swap with walnuts, pecans, or sunflower seeds
• Flour: Use part whole wheat for a denser, heartier loaf
• Yeast: Active dry yeast works too—proof in warm water first

Ingredient Spotlight

Hazelnuts: Toasted hazelnuts give this loaf rich flavor and a satisfying crunch that contrasts the chewiness of the crumb. They’re optional—but highly recommended.

Instructions: How to Make Mushroom Hazelnut Bread

Here are the steps you’re going to follow:

1. Sauté the mushrooms:
   In a skillet over medium heat, warm a little olive oil. Add mushrooms, shallot, and herbs. Cook until mushrooms release moisture and are golden and dry. Let cool.
2. Toast the hazelnuts:
   While mushrooms cook, toast hazelnuts in a dry pan or oven at 350°F for 6–8 minutes. Roughly chop.
3. Mix the dough:
   In a large bowl, combine flour, sugar, salt, and yeast. Add warm water and olive oil. Stir into a rough dough.
4. First rise:
   Knead the dough for 5–7 minutes until smooth. Cover and let rise in a warm place for 1 hour, until doubled.
5. Add mix-ins:
   Gently knead in cooled mushrooms and chopped hazelnuts. Do not overwork. Shape into a round or oval loaf.
6. Second rise:
   Place dough on parchment-lined baking sheet or Dutch oven. Cover and let rise again for 30–40 minutes.
7. Bake:
   Preheat oven to 425°F. Bake for 30–35 minutes until deep golden brown and crusty. Tap the bottom—it should sound hollow.
8. Cool & slice:
   Let the bread cool on a rack at least 30 minutes before slicing. The crumb continues to set as it rests.

Texture & Flavor Secrets

The contrast of soft, chewy crumb and crisp hazelnuts is what makes this loaf sing. The mushrooms bring earthiness and moisture, while the herbs and shallot deepen the savory notes without overpowering.

Cooking Tips & Tricks

• Make sure mushrooms are dry before mixing in—too much moisture = gummy dough
• Let the loaf cool fully for clean slices
• Add steam during baking for an extra crisp crust (bake in a Dutch oven or with a tray of water)

What to Avoid

• Don’t add hot mushrooms directly to dough—cool them first
• Avoid overmixing after adding nuts and mushrooms—it can tear the dough
• Don’t skip second rise—it gives you better texture and loft

Nutrition Facts

Servings: 10–12 slices
Calories per slice: ~180 kcal (varies by ingredient choices)

Prep & Cook Time

Prep time: 25 minutes
Rise time: 90 minutes
Cook time: 35 minutes
Total time: ~2.5 hours

Storage & Make-Ahead Tips

• Store cooled bread in a paper bag for 1–2 days or wrap in foil
• Freeze slices with parchment between for easy toasting
• Refresh in oven at 350°F for 5–10 minutes to crisp up crust

How to Serve Mushroom Hazelnut Bread

• Toasted with butter or mushroom pâté
• Served with soup, especially creamy or tomato-based
• As part of a cheese platter with soft brie or goat cheese
• Topped with scrambled eggs or sautéed spinach

Leftover Ideas

• Use as a base for savory bread pudding
• Cube and toast into croutons for salads
• Make grilled cheese with mushrooms and melty cheese
• Spread with herbed cream cheese or hummus

Variations to Try

• Add grated parmesan or nutritional yeast to the dough
• Use caramelized onions instead of shallots
• Mix in a little rye or spelt flour
• Add crushed black pepper or chili flakes for heat

FAQs

Q: Can I make this without a stand mixer?
Yes, kneading by hand works great.

Q: Can I freeze the dough?
Yes—freeze after first rise. Thaw, shape, rise again, and bake.

Q: Can I use active dry yeast?
Yes—just proof it in warm water first.

Q: Can I skip hazelnuts?
Yes, but the texture and flavor are better with them.

Conclusion

Mushroom Hazelnut Bread brings together texture, earthiness, and a little crunch in a loaf that’s as cozy as it is flavorful. It’s one of those recipes that turns a simple slice of bread into something to savor, and once you try it, you’ll want to keep a loaf on hand all season long.

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