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Warm mushroom salad with seeded bread
45 m active | 3 h total
Nutrition facts per serving:
  • Energy in kcal about 644
  • Fat about 39g
  • Carbohydrates about 49g
  • Protein about 19g
This is needed
This is needed for 4 people
  • 250 g half-white flour or brown flour
  • 100 g mixed seeds, toasted
  • 1 tsp sugar
  • 1 tsp salt
  • 0.25 cube yeast, crumbled
  • 25 g butter, cut into pieces, soft
  • 2 dl lukewarm water
  • 2 tbsp herbal wine vinegar
  • 0.5 onions, finely chopped
  • 5 tbsp olive oil
  • a little pepper
  • herb salt, to taste
  • 250 g brown mushrooms
  • 120 g king oyster mushrooms
  • a little pepper
  • olive oil for frying
  • 100 g shiitake mushrooms
  • 0.5 tsp herb salt
  • 20 g hazelnuts, toasted, thinly sliced or roughly chopped
  • 150 g celery, thinly sliced
  • Loaf tin of approx. 22 cm, greased
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And that's how it's done
And that's how it's done
Mix the flour, seed mix and salt in a bowl. Add the sugar, yeast, butter and water. Knead to form a soft, moist dough using the dough hook on a food processor or hand mixer. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. To shape Transfer the dough to the prepared tin. Press the dough firmly into the corners. Cover and leave to rise again at room temperature for approx. 15 mins. Bake for approx. 30 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, brush with a little water, allow to cool slightly, tip out onto a rack and leave to cool.
Combine the vinegar and oil, add the onion, season.
Depending on their size, chop or slice the mushrooms. Heat the oil in a non-stick frying pan. Fry the mushrooms in batches for approx. 3 mins. per batch, remove, season.