Savory Nut Bread

Ingredients

• 30 g dried porcini mushrooms
• 150 g Hazelnuts
• 250 g wheat flour type 550
• 250 g wheat flour type 1050
• 15 g dry sourdough starter
• 1 packet dry yeast
• 1 tsp sugar
• 1 tbsp salt
• 1 tbsp oil
• 2 tbsp fresh thyme leaves
• 1 egg yolk
• flour (for working)
• fat (for the baking sheet)

Instructions

1. 1.

   Soak half of the porcini mushrooms in 300 ml hot water for at least 30 minutes. Lightly toast the hazelnuts in a pan without fat. Roll them between kitchen towels to remove most of the brown skins, then roughly chop. Finely chop the other half of the mushrooms with a food processor. Mix both flours, sourdough powder, dry yeast, sugar and salt. Drain the soaked mushrooms, reserving the soaking liquid; replace it with oil and about 200 ml lukewarm water to make 350 ml total. Knead with flour for 10 minutes, adding more flour if needed. Dust a bowl with flour, shape the dough into a ball, cover and let rise in a warm place for 1 hour. Grease a baking sheet. Squeeze out excess liquid from the soaked mushrooms and chop them. Quickly knead the chopped nuts and half of the thyme leaves into the dough.

2. 2.

   Shape the dough into an elongated loaf and place it on the baking sheet. Cover and let rise again in a warm spot for 30 minutes.

3. 3.

   Preheat the oven. Beat the egg yolk with a little water and brush the loaf. Make three diagonal slashes about 1 cm deep on the surface, then sprinkle with the remaining thyme leaves. Bake at 220°C (convection 200°C) for 10 minutes. Reduce the temperature to 200°C (convection 180°C) and bake until done, about 35-40 more minutes.