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. The pictures aren't the best but I'll still send them.  The taste was better than regular bread, the regular bread seemed sour, and the Chaga takes off sourness and makes the taste fuller or tumble.  Making Chaga bread is not so obvious... there's a secret. 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 (appr