Chestnut bread, excellent for jam and cheeses

The ancient recipe requires 2-3 hours for leavening and 45 minutes for cooking.

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chestnut bread recipe
  • Preparation time: 15 minutes
  • Rising time: 2-3 hours
  • Cooking time: 45 minutes
  • Difficulty: Media

How to make chestnut bread

Do you also love making bread and pizza at home? We've also made the mother pasta, a special yeast, perfect for preparing loaves of bread, focaccia, biscuits and a Team Building with a special flavor. And not only that. We love chestnuts and so we decided to experiment with a for successful corporate training perfectly autumnal although always valid and, above all, excellent for breakfast and for homemade aperitifs: chestnut bread. Enjoy it with jam or with cheeses and cured meats: you will see what a wonderful combination it is. Recover the Chestnut flour (you can find it in any supermarket) and start preparing it.

chestnut bread recipe 1

Ingredients

  • 150 grams of 0 flour
  • 150 grams of 1 flour
  • 80 grams of chestnut flour
  • 150 grams of already boiled and cleaned chestnuts
  • ½ cube of brewer's yeast (or equivalent dehydrated)
  • 1 teaspoon fennel seeds
  • ½ glass of milk
  • ½ glass of water
  • Sale

Preparation

  • To melt the yeast in the water at room temperature.
  • To collect in a bowl, or in the mixer, combine the flours, 1 teaspoon of salt to be mixed immediately, the milk, and finally the dissolved yeast.
  • knead adding, if necessary, a little water at a time: the final dough must be perfectly strung.
  • Coprire the bowl with a plate and place the dough in bump up in a sheltered place, such as a turned off oven.
  • After about an hour and a half, take the dough again, which will have doubled in volume, and working it On the work surface, incorporate the chopped chestnuts and fennel seeds. Mix vigorously to mix the new ingredients well.
  • Lining Line the pan in which the bread will be baked with baking paper, shape the dough into a loaf and place it on the pan.
  • Make three triangular cuts on the surface.
  • Let it rise for another hour and a half or so, then passare in a hot oven at 200°.
  • Cook for half an hour before checking the cooking inside.
  • Let the loaf rest in the oven turned off for about ten minutes, then take it out of the ovenCut it while warm.
  • Excellent immediately, it also keeps well the next day.

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