Potted wild mushrooms with spelt and oat rolls
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Ingredients
Store Cupboard
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250g of strong bread flour
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67g of spelt flour
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12g of yeast
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7g of salt
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6g of black treacle
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100g of capers
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1 sprig of rosemary
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chicken stock, to cover (or use vegetable stock if preferred)
Cereals, Grains & Pasta
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17g of oats, plus an extra handful for sprinkling
Dairy
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140ml of milk
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1 egg, beaten
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125g of butter
Beverages
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140ml of water
Delicatessen
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250g of black olives, pitted
Fruit & Vegetables
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1/2 garlic clove
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2 shallots, diced
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250g of button mushrooms, sliced
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250g of chestnut mushrooms, sliced
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4 garlic cloves, crushed
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250g of wild mushrooms
Oils & Vinegars
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100ml of olive oil
Spices & Dried Herbs
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1 bay leaf
Salad & Fresh Herbs
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coriander cress