See also Savory Portobello Bread #2 for more savory goodness!
Was in the mood for a savory loaf, so I started by cooking up a few ingredients… portobello mushroom, green onions, garlic, and capers. I was going to cook them in butter, but decided to use beer instead, because… yum!
I softened some millet by tossing that in the pan with the other ingredients. To get a rougher, peasant bread style texture, I added some coarsely ground red winter wheat berries. To be honest, when I experiment with flavors sometimes things don’t work out so well (whiskey in bread? no, sir.) – but this combination of ingredients produced a delightfully rich loaf.
I hear we’re supposed to get some snow tomorrow. This bread is a nice send-off to fall and a hearty, savory welcome to winter.
Savory Portobello Bread #1
Ingredients
- 2 scant tablespoons (2 ¼-ounce packages) active dry yeast
- 2 cups warm water about 110 degrees
- 1 large diced portobello mushroom cap
- ¼ cup diced green onion
- 1 tablespoon minced garlic
- 1 tablespoon capers
- ¼ cup millet
- ¼ cup beer
- ¼ cup sprouted whole wheat flour
- ¼ cup red winter wheat berry flour
- 2 tablespoons raw honey
- 2 teaspoons salt
- ¼ cup olive oil
- 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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Cook mushroom, green onion, garlic, capers, millet and beer over medium heat until beer is cooked off. Let cool.
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Add mushroom mixture, whole wheat flour, red winter wheat berry flour, honey, salt, olive oil, and 1½ cups of the unbleached flour. Beat vigorously for two minutes.
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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 (30 if using a baking stone), 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.
