See Savory Portobello Bread #1 for more portobello goodness!
After your tunes are cranked up, and while your yeast is softening in the water, crack open a stout and soak your buckwheat groats.


I love the taste of sauteed veggies in this recipe. I really, really do.




Oh my. Just look at that texture. There’s like a whole meal in there. And the buckwheat? It keeps it’s shape but is very soft in the finished loaf. If you’ll excuse me, I think I’ll slip away and finish that stout right about now.


My Mom always encouraged students in her baking classes to get creative when shaping bread. I agree. Although my recipes usually say three medium loaves or two large loaves, I rarely stick to that. Sometimes I’ll make a few tiny loaves to give as gifts, a single medium loaf, and a handful of large muffin-sized rolls (pictured below).

Savory Portobello Bread #2
A rich, complex, savory, loaf that's two parts fancy, one part rustic, and may just be the best invention since... well, you know.
Ingredients
- 2 scant tablespoons (or 2 ¼-ounce packages) active dry yeast
- 2 cups warm water about 110 degrees
- ¼ cup buckwheat groats
- ¼ cup stout (or dark beer)
- 2 large diced baby portobello mushrooms
- ¼ cup diced green onion
- ¼ cup diced shallots
- 1 tablespoon minced garlic
- 1 tablespoon butter
- 1 egg
- 2 tablespoons blackstrap molasses
- 2 teaspoons salt
- ½ cup teff flour
- 4-5 cups unbleached flour
Instructions
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In a large bowl, stir yeast into 2 cups of water to soften.
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In a smaller bowl, soak the buckwheat groats in the stout to soften.
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Cook mushrooms, shallots, green onion, garlic, and butter over medium heat. Mix in the buckwheat groats abd stout and let cool.
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To the yeast, add molasses, egg, salt, teff flour and 1½ cups of the unbleached flour. Beat vigorously for two minutes.
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Add in the mushrooms, etc. and gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
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Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
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Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
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Turn the dough out onto a lightly oiled work surface and divide into three pieces.
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Place in well-oiled baking pans.
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Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
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About 10 minutes before baking, preheat oven to 400 degrees.
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Just before baking, cut slits across the top of your loaves about ¼-inch deep.
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Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
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Immediately remove bread from pans or baking sheet and cool on a rack.