Description
A rustic artisan-style bread loaded with sautéed mushrooms, toasted hazelnuts, and fresh herbs. Deeply flavorful, chewy, and perfect with soup or cheese.
Ingredients
Scale
- 3 cups all-purpose or bread flour
- 1 1/4 teaspoons salt
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 1 cup warm water (about 110°F)
- 1 tablespoon olive oil
- 1 1/2 cups mushrooms, finely chopped
- 1 small shallot, minced
- 2 tablespoons fresh parsley or thyme, chopped
- 1/2 cup toasted hazelnuts, roughly chopped
- Optional: 1 tablespoon nutritional yeast or parmesan
- Olive oil for sautéing
Instructions
- Sauté mushrooms, shallots, and herbs in olive oil until golden and dry. Let cool.
- Toast hazelnuts in a dry pan or 350°F oven until fragrant. Chop roughly.
- In a large bowl, mix flour, sugar, salt, and yeast. Add warm water and oil. Stir to form dough.
- Knead 5–7 minutes until smooth. Cover and let rise 1 hour until doubled.
- Gently knead in mushrooms and hazelnuts. Shape into loaf.
- Place on parchment-lined baking sheet or Dutch oven. Let rise again 30–40 minutes.
- Preheat oven to 425°F. Bake 30–35 minutes until crusty and golden.
- Cool at least 30 minutes before slicing.
Notes
- Ensure mushrooms are fully cooked to prevent soggy dough.
- Let loaf rest after baking for best texture.
- Use a Dutch oven for a better crust or add steam with a pan of water in the oven.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baked
- Cuisine: Rustic / European
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: savory mushroom bread, hazelnut bread loaf, rustic artisan bread, mushroom hazelnut loaf, hearty fall bread