Mushroom Bread

Oyster Mushroom Bread Loaf

Makes 1 loaf


  • ½ cup warm water
  • 1 x sachet of yeast
  • 2 tablespoons of butter
  • ½ red onion finely chopped
  • 200g Waitaki Mushrooms, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon Greek yoghurt
  • 1 tablespoon golden syrup
  • Pinch of salt
  • 2 cups of plain flour (plus another ½ cup)
  • 2 cups wholemeal flour


  • Using a frying pan, melt the butter and add mushrooms and sauté for 2 minutes. Add mushrooms and soy sauce and sauté for a further 2 minutes.
  • Add the water to a large bowl and dissolve the yeast. Then add the mushroom and onion mix, yoghurt, golden syrup and salt. Mix together.
  • Add the plain and wholemeal flour and mix together until a soft, slightly sticky dough forms.
  • Tip on to a clean and floured surface and knead for around 8 minutes. Add the extra ½ cup of flour as required.
  • Once smooth, put into a greased bowl, cover with a tea towel and leave somewhere warm until the dough doubles in size, about 45 minutes.
  • Prepare a loaf tin with baking paper and shape the dough into a loaf shape. Place in tin, cover and leave in the same warm place for another 45 minutes.
  • Bake at 200 degrees for 25 minutes (once finished you should be able to ‘knock’ on the bread and it will sound hollow).
  • Slice, butter and enjoy!


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At Waitaki Mushrooms we aim to grow and deliver the freshest and highest quality mushrooms, from farm to table, to the people of Waitaki and beyond.



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