Savory Portobello Bread #2

See Savory Portobello Bread #1 for more portobello goodness!

Click here for a selection of delicious music by which to bake this bread recipe
A really important ingredient in my bread baking is the music I listen to in the kitchen. This batch of tunes is musically engineered to get you in the right headspace for making a kick-ass loaf of Savory Portobello Bread.

After your tunes are cranked up, and while your yeast is softening in the water, crack open a stout and soak your buckwheat groats.

I love the taste of sauteed veggies in this recipe. I really, really do.

Oh my. Just look at that texture. There’s like a whole meal in there. And the buckwheat? It keeps it’s shape but is very soft in the finished loaf. If you’ll excuse me, I think I’ll slip away and finish that stout right about now.

My Mom always encouraged students in her baking classes to get creative when shaping bread. I agree. Although my recipes usually say three medium loaves or two large loaves, I rarely stick to that. Sometimes I’ll make a few tiny loaves to give as gifts, a single medium loaf, and a handful of large muffin-sized rolls (pictured below).

Savory Portobello Bread #2

A rich, complex, savory, loaf that's two parts fancy, one part rustic, and may just be the best invention since... well, you know.

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 3 medium loaves
Author Mark Oppenneer


  • 2 scant tablespoons (or 2 ¼-ounce packages) active dry yeast
  • 2 cups warm water about 110 degrees
  • ¼ cup buckwheat groats
  • ¼ cup stout (or dark beer)
  • 2 large diced baby portobello mushrooms
  • ¼ cup diced green onion
  • ¼ cup diced shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon butter
  • 1 egg
  • 2 tablespoons blackstrap molasses
  • 2 teaspoons salt
  • ½ cup teff flour
  • 4-5 cups unbleached flour


  1. In a large bowl, stir yeast into 2 cups of water to soften.
  2. In a smaller bowl, soak the buckwheat groats in the stout to soften.
  3. Cook mushrooms, shallots, green onion, garlic, and butter over medium heat. Mix in the buckwheat groats abd stout and let cool.
  4. To the yeast, add molasses, egg, salt, teff flour and 1½ cups of the unbleached flour. Beat vigorously for two minutes.
  5. Add in the mushrooms, etc. and gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
  6. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
  7. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
  8. Turn the dough out onto a lightly oiled work surface and divide into three pieces.
  9. Place in well-oiled baking pans.
  10. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
  11. About 10 minutes before baking, preheat oven to 400 degrees.
  12. Just before baking, cut slits across the top of your loaves about ¼-inch deep.
  13. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
  14. Immediately remove bread from pans or baking sheet and cool on a rack.

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