for 4 person

Bread

250 g	half-white flour or brown flour
100 g	mixed seeds, toasted
1 tsp	salt
1 tsp	sugar
¼ cube	yeast, crumbled
25 g	butter, cut into pieces, soft
2 dl	lukewarm water

Dressing

2 tbsp	herbal wine vinegar
5 tbsp	olive oil
½	onion, finely chopped
	herb salt, to taste
a little	pepper

Salad

250 g	brown mushrooms
120 g	king oyster mushrooms
100 g	shiitake mushrooms
	olive oil for frying
½ tsp	herb salt
a little	pepper
150 g	celery, thinly sliced
20 g	hazelnuts, toasted, thinly sliced or roughly chopped

How it's done

Bread

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.

Dressing

Combine the vinegar and oil, add the onion, season.

Salad

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.

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