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.


  • 200g chestnut flour
  • 600g wheat flour
  • 200g maize flour
  • 20g fine salt
  • 30g fresh baker’s yeast
  • 550ml water


  1. Put the chestnut flour, wheat flour, maize flour, salt and yeast into the mixing bowl with the dough hook attached. Mix on speed 2.
  2. ⁠Add the water into the mix, little by little to obtain a homogeneous dough (around 5 minutes).
  3. Increase the speed to setting 6 and knead for 3 minutes to give suppleness to the dough.
  4. Remove the hook, form a ball in the bowl and cover with cling film, leave the dough to rise for another 2 hours.
  5. Rework the dough to remove the gas from fermentation.
  6. 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).
  7. 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.⁠