This one was supposed to be a shaped loaf, however the dough was quite wet after it had proved, so I went for a loaf instead...glad I did, as it made excellent sandwiches! I've been experimenting with doing very long, cool proves of bread, and really happy with the results. Typically what I'm doing is making up the dough on a Friday night, then early Saturday shaping the loaf, and doing the second prove, then baking it up for lunch.
one reason the dough was quite wet is that I used wholemeal flour, and dried tomato and mushroom pieces. As it was kneading, I was concerned it was doing to be too dry, so added more water to the dough. In retrospect I didn't really need to do this, and it would have been fine with the original amount of water (~330ml). That said, it had a lovely soft texture.
![](https://1.bp.blogspot.com/-wfON45Z7gSY/Vyhu5lTCdtI/AAAAAAAAiLQ/emvVJDLPVgsEeudem9BMy16JLdJ3jkUCwCKgB/s200/IMG_20160430_062842.jpg)
1) Place all the ingredients in a stand mixer with the dough hook attached (as noted above, you can omit ~50ml of the water if you want)
2) Knead for 8-10 minutes, occasionally scraping the dough down.
3) Place the dough in a lightly oiled bowl, cover with cling-film, and leave in a cool room to prove for 6-8 hours (overnight)
4) Line a 2lb loaf tin with baking paper (this is a sticky dough, this will make getting the loaf out much easier!)
5) Prove for 1½-2 hours, until the dough has risen to just above the top of the tin
6) Pre-heat an oven to 220'C
7) Using a pastry brush, slightly brush a little milk over the top of the loaf, and sprinkle poppy seeds over
8) Place the loaf in the oven, and pour 500ml of water into a tray at the bottom of the oven
9) After 10 minutes, turn the oven down to 200'C, and bake for a further 20 minutes
10) Remove to a wire rack to cool.
one reason the dough was quite wet is that I used wholemeal flour, and dried tomato and mushroom pieces. As it was kneading, I was concerned it was doing to be too dry, so added more water to the dough. In retrospect I didn't really need to do this, and it would have been fine with the original amount of water (~330ml). That said, it had a lovely soft texture.
Mushroom and Tomato Loaf - Recipe
Ingredients
- 500g wholemeal flour
- 40ml olive oil
- 10g salt
- 400ml cold water
- 7g fast action yeast
- 20g sun-dried tomatos
- 10g dried mushroom
- Poppy seeds (to decorate)
- Milk (to glaze)
![](https://2.bp.blogspot.com/-GGWPBs--Ajo/Vyhu5lHhf7I/AAAAAAAAiLQ/53uQE0nB5WUhp2jHvIssktLQqnOJcoC0ACKgB/s200/IMG_20160430_061945.jpg)
![](https://1.bp.blogspot.com/-wfON45Z7gSY/Vyhu5lTCdtI/AAAAAAAAiLQ/emvVJDLPVgsEeudem9BMy16JLdJ3jkUCwCKgB/s200/IMG_20160430_062842.jpg)
1) Place all the ingredients in a stand mixer with the dough hook attached (as noted above, you can omit ~50ml of the water if you want)
2) Knead for 8-10 minutes, occasionally scraping the dough down.
![](https://2.bp.blogspot.com/-1_FXhpCgxkc/Vyhu5iY4BuI/AAAAAAAAiLQ/jL_cG02PLVw3GL4YRLOXZXphs7o0GlE2wCKgB/s200/IMG_20160430_074452.jpg)
4) Line a 2lb loaf tin with baking paper (this is a sticky dough, this will make getting the loaf out much easier!)
5) Prove for 1½-2 hours, until the dough has risen to just above the top of the tin
![](https://4.bp.blogspot.com/-RFLSEzQGmHQ/Vyhu5iLv7uI/AAAAAAAAiLQ/9EwgLGSWJ9Q8_YXBo0jV5_6Jybiy5plowCKgB/s200/IMG_20160430_083009.jpg)
7) Using a pastry brush, slightly brush a little milk over the top of the loaf, and sprinkle poppy seeds over
8) Place the loaf in the oven, and pour 500ml of water into a tray at the bottom of the oven
9) After 10 minutes, turn the oven down to 200'C, and bake for a further 20 minutes
10) Remove to a wire rack to cool.