4 Serves
180 Mins
In a large mixing bowl, combine the all-purpose flour, warm water, salt, and active dry yeast. Mix until a shaggy dough forms.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
294 µg / 400 µgCalcium
99 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
207 mg / 1,250 mgPotassium
707 mg / 4,700 mgSodium
824 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
94 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 90 minutes until doubled in size.
Shape the dough into a loaf, place it on a baking sheet, and let it proof for another 30 minutes.
Bake the bread in a preheated oven at 230°C for 25-30 minutes until golden brown and hollow-sounding when tapped.
While the bread cools, slice the cremini mushrooms and mince the garlic cloves. Sauté them in a frying pan with olive oil and a pinch of salt until tender.
Slice the cooled bread, toast the slices, and top generously with the garlic mushroom mixture.
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