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
- 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
In a large bowl, stir yeast into 2 cups of water to soften.
Cook mushroom, green onion, garlic, capers, millet and beer over medium heat until beer is cooked off. Let cool.
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.
Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
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.
Turn the dough out onto a lightly oiled work surface and divide into three pieces.
Place in well-oiled baking pans.
Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
About 10 minutes before baking (30 if using a baking stone), preheat oven to 400 degrees.
Just before baking, cut slits across the top of your loaves about ¼-inch deep.
Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
Immediately remove bread from pans or baking sheet and cool on a rack.