Portobello Bread

Dough:

2 cups whole wheat flour
1 cup all purpose flour or more
1 tbsp yeast
1 tbsp sugar
1 cup water
1 tsp salt
1/2 cup butter, melted
3 cloves garlic, minced
5 green onions, finely chopped
1 large portobello mushroom or 1 cup chopped crimini (young portobello) mushrooms
1/2 cup grated parmesan cheese

Combine whole wheat flour, yeast, and sugar. Add water and mix thoroughly. Let sit in greased bowl, lightly covered, for at least 2 hours or up to 2 days (longer wait=more fermentation). Stir in salt and butter. Add 1 cup white flour, plus more until the consistency is still sticky, but kneadable. Knead dough for 5 minutes. Add garlic, onion, and mushroom, and knead for 3-5 more minutes. Place in greased bowl, cover with a damp towel, and let rise for 1 hour. Punch down dough, and shape into 1 large loaf or 2 small loaves. Sprinkle with cheese. Let rise for another hour. Preheat oven to 350˚. Bake for 30-40 minutes (may vary by a greater amount depending on size and shape of loaves). When done, let rest on pan for 15 minutes, then remove to rack.