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Ingredients
Savory Hazelnut Bread
- Ingredients
- 30 grams dried Porcini mushroom
- 150 grams Hazelnuts
- 250 grams all-purpose flour
- 250 grams Bread flour
- 15 grams Sourdough powder
- 1 packet Dry yeast
- 1 tsp sugar
- 1 Tbsp salt
- 1 Tbsp vegetable oil
- 2 Tbsps fresh thyme
- 1 egg yolk
- Pastry flour (for the work surface)
- Fat (for baking sheet)
Soak half of the mushrooms in 300 ml (approximately 1 1/4 cups) of hot water for at least 30 minutes. Toast the hazelnuts in a dry frying pan. Roll hazelnuts between dish towels back and forth to remove most of the brown skin. Coarsely chop the nuts. Chop other half of the mushrooms in a food processor. Mix chopped mushrooms with the 2 types of flour, yeast, sourdough powder, sugar and salt.
Drain soaked mushrooms, collecting the soaking liquid. Add enough oil and about 200 ml (approximately 3/4 cups) of lukewarm water to the mushroom liquid to measure 350 ml (approximately 1 1/2 cups). Knead liquid with the dry ingredients for 10 minutes. If required, add a little flour to the dough. Place dough ball in a bowl, cover and set in the bowl in a warm place for 1 hour. Grease a baking sheet. Squeeze and chop the soaked porcini mushrooms. Quickly knead the dough with the chopped nuts, mushrooms and half the thyme leaves.
Shape dough into a long loaf and place on baking sheet. Cover and let rise in a warm place for another 30 minutes.
Preheat the oven. Mix the egg yolk with a little water and brush the loaf with it. Score dough surface about 1 cm (approximately 1/2 inch) deep 3 times diagonally and sprinkle with the remaining thyme leaves. Bake on the center rack in the preheated oven at 220°C/200°C convection (approximately 425°F/400°F convection) for 10 minutes. Reduce the temperature to 200°C/180°C convection (400°F/350°F convection) and bake the bread for 35-40 minutes.