Savory Portobello Bread #1
(2 ¼-ounce packages) active dry yeast
about 110 degrees
large diced portobello mushroom cap
diced green onion
sprouted whole wheat flour
red winter wheat berry 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.