• 1 cup dried Porcini Pieces 
• 1/2 cup warm water
• 1-3/4 cups buttermilk
• 1/4 cup unsalted butter, melted
• 1/4 cup honey
• 2 cups all purpose flour
• 1 cup whole wheat flour
• 1/2 cup rye flour
• 1 cup old-fashioned oats
• 1/4 cup diced dried apricots
• 3 tablespoons dried tart cherries or dried cranberries, chopped
• 2 teaspoons baking powder
• 1 tablespoon Cascade Mushroom Mix 
• 2 teaspoons Kosher Salt 
• 1 teaspoon baking soda
• 1 egg, beaten for egg wash

Place rack in center of oven and preheat to 375°F. Line a sheet tray with parchment paper.

Add dried porcinis to a blender and pour 1/2 cup warm water over. Let stand until mushrooms are softened and liquid is absorbed, about 15 minutes. Add remaining wet ingredients; buttermilk, butter and honey, to the blender. Blend on medium until it's a smooth paste.

Whisk together both flours, oatmeal, apricots, chopped dried cherries, baking powder, Cascade Mushroom Mix salt, and baking soda in another large bowl.

Make a well in the center of the dry ingredients; add the mushroom paste and stir until the dough forms, gradually gathering in the dry ingredients. Turn dough out onto work surface and knead gently, about 5 turns.

Shape dough into a round 7-8 inches. Transfer to baking sheet. Brush with egg wash and cut an X on top center of loaf. Bake about 1 hour and 5 minutes, until tester comes out clean or internal bread temperature is 190. Transfer to rack and cool.