4 Serves
138 Mins
11 g
80 g
8 g
In a large mixing bowl, combine the all-purpose flour, water, salt, and yeast. Mix until a shaggy dough forms.
Ingredients, vitamins, and health benefits
All Purpose Flour
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Vitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
213 µg / 400 µgCalcium
33 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
141 mg / 1,250 mgPotassium
410 mg / 4,700 mgSodium
894 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
76 gAlcohol
0 g
Turn the dough onto a floured surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 60 minutes.
Shape the dough into a loaf, place it on a baking sheet, and proof for 30 minutes.
Preheat the oven to 230°C and bake the loaf for 25-30 minutes until golden brown and hollow-sounding when tapped.
Slice the bread and toast it, then top with pan-seared Lion's Mane mushrooms seasoned with salt and olive oil.
Water
Salt
Yeast
Olive Oil
Lion's Mane Mushroom
Vitamin D
3 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
213 µg / 400 µgCalcium
33 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
141 mg / 1,250 mgPotassium
410 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7
g11
g1
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
35 µg / 55 µgAlcohol
0 g