🍽️ Savory Nut Bread with Porcini Mushrooms

Name: Savory Nut Bread with Porcini Mushrooms
Total time: 30 min
Yield: 4 servings
Ingredients: 30 g dried porcini mushrooms; 150 g hazelnut kernels; 250 g wheat flour Type 550; 250 g wheat flour Type 1050; 15 g dried sourdough starter; 1 packet dry yeast; 1 tsp sugar; 1 tbsp salt; 1 tbsp oil; 2 tbsp fresh thyme leaves; 1 egg yolk; flour (for working); fat (for the baking sheet)

485 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

30 g dried porcini mushrooms
150 g hazelnut kernels
250 g wheat flour Type 550
250 g wheat flour Type 1050
15 g dried sourdough starter
1 packet dry yeast
1 tsp sugar
1 tbsp salt
1 tbsp oil
2 tbsp fresh thyme leaves
1 egg yolk
flour (for working)
fat (for the baking sheet)

Instructions

1. Place half of the porcini mushrooms in a bowl and pour 300 milliliters of hot water over them. Let the mushrooms soak for at least 30 minutes.
2. Lightly toast the hazelnuts in a pan without any fat.
3. Place the toasted nuts between two layers of a kitchen towel. Roll the nuts back and forth to remove most of the brown skin.
4. Roughly chop the peeled hazelnuts.
5. Pulverize the other half of the porcini mushrooms in a blender or food processor.
6. Mix the pulverized mushrooms with the two types of flour, sourdough powder, dry yeast, sugar, and salt in a large bowl.
7. Drain the soaked porcini mushrooms. Catch the soaking water in a measuring jug.
8. Top up the collected mushroom water with oil and about 200 milliliters of lukewarm water until you have a total of 350 milliliters of liquid.
9. Pour the liquid into the flour mixture and knead the dough for 10 minutes.
10. If the dough is too sticky, add a little more flour until the consistency is right.
11. Shape the dough into an oblong loaf.
12. Place the loaf on a baking sheet.
13. Cover the bread and let it rise in a warm place for another 30 minutes.
14. Preheat the oven. Set it to 220 degrees Celsius top/bottom heat or 200 degrees Celsius fan-forced.
15. Whisk the egg yolk with a little water.
16. Brush the surface of the loaf with the egg yolk and water mixture.
17. Make three diagonal cuts into the dough surface. The cuts should be about 1 centimeter deep.
18. Sprinkle the remaining thyme leaves over the loaf.
19. Bake the bread in the oven for 10 minutes.
20. Reduce the oven temperature to 200 degrees Celsius top/bottom heat or 180 degrees Celsius fan-forced.
21. Finish baking the bread for another 35 to 40 minutes until it is golden brown.

Nutrition per serving

kcal: 485
Protein: 14 g · Fett/Fat: 19 g · Carbs: 63 g