Chaga Mushroom Bread | Chaga Mushroom Recipe | Use Of Chaga Mushroom

Chaga Mushroom Bread | Chaga Mushroom Recipe | Use Of Chaga Mushroom

Chaga bread! 

  • ′′ I made 2 loaves one regular and added one coffee mill full of chaga flour to the other. Pictures aren't the best but I'll still send them. 
  • The taste was better than regular bread, the regular bread seemed sour, the chaga takes off sourness and makes the taste fuller or tumble. 
  • Making Chaga bread is not so obvious... there's a secret.

Chaga Mushroom Bread
CHAGA MUSHROOM BREAD

  • Mushroom Boule
  • Yield: One, 10 inch round loaf
  • INGREDIENTS
  • Bread
  • 3 cups bread flour – (we have found All-Purpose Flour also works if that is all you’ve got!)
  • 2 ¼ teaspoon kosher salt
  • ¼ teaspoon active dry yeast
  • 1 ⅓ cup (300g) cool water (55 to 65 degrees F) – use cooled mushroom soaking liquid, add water to make up the rest
  • ½ teaspoon ground thyme
  • ½ large onion, diced, sautéed in 1 teaspoon of oil and cooled to room temperature

Mushrooms if using dried

  • 45 g (approx 2 cups packed) dried wild mushrooms (rehydrated and chopped but not cooked)
  • 25 g (approx ½ cup) powdered wild mushrooms

  • If using dried mushrooms, you will likely need a few extra tablespoons of water in your dough.

  • Try this recipe with dried porcini, morels, or hawk swings (Colorado). Feel free to modify the dried amounts based upon the desired flavor. Strongly flavored mushrooms may require less powder. 

Mushrooms if using frozen

  • 250 g (approx 1 ½ cup packed) wild cooked and frozen mushrooms. Chop into small pieces and drain well. Try with chanterelles, hedgehogs, or lobster mushrooms.
PREPARATION
  • If using dried mushrooms, begin rehydrating right away. Cover with boiling water, submerge for 30 minutes. 
  • Rehydrated mushrooms do not need to be cooked before adding to the dough (however if using morels, sauté with onions just to be safe and to ensure toxins are fully heat released). 
  • Reserve, filter and cool the soaking liquid and substitute for water below.  

  • In a medium bowl stir together flour, salt, yeast, mushrooms, sautéed onions, and thyme. Add water or mushroom soaking liquid and using a wooden spoon mix until you have a wet, sticky dough – about 30 seconds. 
  • The dough should be wet and sticky to the touch, if not add an additional tablespoon or two of water. Cover the bowl with plastic wrap making sure you have a good seal. 
  • Use a rubber band around the top of the bowl if your plastic wrap does not stay in place. Let sit at room temperature (~72℉) for 18 hours (or a bit longer is ok), out of direct sunlight until the surface shows tiny bubbles and the dough has more than doubled in size. Don’t cheat on time, this fermentation process is the key to flavor!

  • When time is up and fermentation is complete, transfer the dough into a large bowl. First-line the bowl with parchment paper and spray the top of the parchment with nonstick cooking spray. 
  • Center and plop the dough ball on the paper, making sure you have enough parchment to cover all sides of your cast iron pot. 
  • You will be transferring the dough and paper right into the cast iron pot later and using it during the baking process. Lightly fold the parchment over the dough and cover with a towel. 
  • Careful, the dough will stick to the paper so fold over gently. 

  • Pay attention to timing here, you will want a hot oven when the dough is ready! Place dough in parchment under a heat source such as a lamp and let rise for another 60 minutes. 
  • Turn on your oven after 30 minutes and heat to 470℉ – place cast iron pot and lid in the oven while the oven is coming up to temperature. 

  • Once the final rise is complete, transfer the parchment and dough into your HOT cast iron pot and cook covered for 30 minutes. 
  • After 30 minutes remove the lid and cook uncovered for another 15 minutes. Pay attention here and check after about 10 minutes – if your oven runs hot, the crust could burn. 

  • Remove bread from the oven, pot, and parchment. Place bread on a cooling rack for 1 hour. Again, don’t cheat on time, the bread is best cooled for at least 1 hour. 

  • Enjoy! Store unused bread in a brown paper sack or perforated bread plastic to keep fresh for up to a week. It may feel just a bit too moist just an hour out of the oven but will even out after it reaches room temperature.

  • Do you have a favorite mushroom bread recipe that you would like to share? We’d love to hear it. Please leave us a comment!


Chaga Mushroom Bread
CHAGA MUSHROOM BREAD


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