Chanterelle Bread
August 11, 2015
Here in Finland the first chanterelles of the season generally arrive by the third or fourth week in July, at the same time as the first blueberries. They are picked up and eaten as soon as we come home with our catch. The next ones might end up into a loaf.
2 breads
3 dl (300 g) lukewarm water
0,5 dl (45 g) cooking oil
25 g fresh yeast
0,5 tsp salt
6 dl (400 g) wheat flour
Filling:
2-4 dl (1-2 cup, US) chanterelle and onion mix cooked in the butter and seasoned with salt and white pepper
0,5 dl (50 g) roasted sunflower seeds
0,5 dl (50 g) roasted sunflower seeds
0,5 dl (30 g) roasted pumpkin seeds
Topping:
1 egg
pinch of salt
sunflower seeds pumpkin seeds
Stir the yeast, cooking oil and salt into lukewarm water. Mix in the flour. Knead the dough until it feels bouncy and elastic.
Cover and leave to rise at room temperature for 30 minutes.
Turn the dough out onto a floured surface. Knead until smooth, then divide the dough into two pieces. Roll both pieces out to a square. Spread over the mushroom and onion mix and sprinkle with the seeds. Roll up and place on a parchment lined tray. Make five cuts in both breads with a sharp knife.
Cover and leave to rise at room temperature for 25–30 minutes.
Add a pinch of salt into the egg and whisk slightly. (The salt breaks down the globs, making the egg watery and easier to spread.) Brush with a beaten egg and sprinkle with sunflower and pumpkin seeds.
Preheat the oven to 225°C. Bake for 20 minutes.
Transfer to a wire rack, cover and let cool.
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