Chestnut Bread
Prep. Time:
20 mins (plus proving time of 3-4 hours)
Cook Time:
40 mins
Chestnut flour has a naturally nutty, earthy flavour and contains high quality proteins and a low amount of fat. Why not try using some in this delicious, rustic recipe for a chestnut loaf.
Ingredients:
- 200g chestnut flour
- 600g wheat flour
- 200g maize flour
- 20g fine salt
- 30g fresh baker’s yeast
- 550ml water
Directions:
- Put the chestnut flour, wheat flour, maize flour, salt and yeast into the mixing bowl with the dough hook attached. Mix on speed 2.
- Add the water into the mix, little by little to obtain a homogeneous dough (around 5 minutes).
- Increase the speed to setting 6 and knead for 3 minutes to give suppleness to the dough.
- Remove the hook, form a ball in the bowl and cover with cling film, leave the dough to rise for another 2 hours.
- Rework the dough to remove the gas from fermentation.
- Roll out your dough and place in an oiled cast iron pot, cover with the lid and leave to rise again for 1-2 hours (the bread should triple in size).
- Bake in the oven at 230°C for 40 minutes, then remove the lid and allow to cool before removing the bread from the cast iron pot.
