Pain de campagne with wild mushrooms

Wild mushrooms and oregano add a fabulous flavour and real taste of luxury to this sensational bread from Paul Hollywood
By Paul Hollywood
Pain de campagne with wild mushrooms
  • Rating:
  • Serves: Makes 1 loaf
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes plus 3 hrs rising time
  • Effort: medium



  • 100 g wild mushrooms
  • 400 g strong bread flour
  • 100 g rye flour
  • 1 tbsp salt
  • 30 g yeast
  • 50 g butter, softened
  • 1 large bunch of oregano, destalked and chopped
  • 300 ml water


1. Soak the dried mushrooms in warm water for 20 minutes and then roughly chop.

2. Put all the ingredients, except the water into a bowl, then slowly add the water and mix in with your hands until all the flour has been incorporated.

3. Transfer the dough to a floured surface and knead for 6 minutes. Put the dough back into the bowl and leave to rise for 2 hours.

4. Lightly grease a baking sheet. Return the dough to the floured surface and shape into a ball, then slightly flatten with your hands and dust with flour. Using a knife, mark out a square shape on top of the dough, put onto a baking try and leave to rise for 1 hour.

5. Set the oven to 220°C/gas 8. Bake for 30 minutes until golden brown, and then transfer to a wire rack to cool.

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