+\/- 250<\/p>\n
Serves 6<\/p>\n
20 minutes<\/p>\n
35 minutes<\/p>\n
4 hours 55 minutes<\/p>\n
Here’s another bread recipe that I highly recommend. Chestnut flour is unique in that it does not contain gluten, unlike cereal-based flours. This flour is being rediscovered by many bakers and chefs today for its delightful taste qualities. This original bread combines sweetness and rusticity, making it perfect for complementing your meals or as a tasty snack.<\/p>\n
For 6 people<\/p>\n
– Semi-whole wheat flour: 400 g
\n– Chestnut flour: 150 g
\n– Active dry yeast: 15 g
\n– Salt: 10 g
\n– Lukewarm water: 1\/3 liter<\/p>\n
1. Start by dissolving the yeast in a little lukewarm water and sprinkle a tablespoon of flour over it. Mix and let it sit for 10 minutes until the yeast is activated. Sift both flours to prevent lumps in the dough. Add the salt.<\/p>\n
2. Combine both flours with the activated yeast. Gradually add the water as needed to form a soft dough. Knead the dough for about 10 to 15 minutes until it no longer sticks to your fingers. Shape it into a ball and cover with a clean kitchen towel. Place in a warm area and let it rise until it doubles in size, about 2 hours and 30 minutes, depending on the room temperature. The dough should have risen nicely.<\/p>\n
3. Punch down the dough and prepare to shape it. Lightly flour your work surface and knead the dough briefly, shaping the bread as desired. Place it on a floured baking sheet. Let it rest for another hour, covered with a cloth.<\/p>\n
Preheat the oven to 350\u00b0F (175\u00b0C). The bread should have puffed up. Bake in the oven for 35 minutes.<\/p>\n\n\n