Chestnuts flour bread

chestnut bread 42
This bread with Chestnut flour has a little taste of autumn. It changes of the traditional bread.

I discovered Chestnut flour in a French surprise cooking box.

I did the bread in following a recipe that I found in “L’atelier du Pain” (Larousse Collection).

SERVES: serveserve
PREPARATION: 10 minutes + 1h 30 in the bread maker
COOK: 15/20 minutes at 250°C

What do you need ?

  • 188 ml of warm water
  • 1 teaspoon salt
  • 65 g Chestnut flour
  • 240 g plain flour
  • ½ instant yeast sachet

How to make Chestnuts flour bread?

  • Put all the ingredients in your bread maker in the exact order of the list displayed above

! Beware: yeast must not be in contact with salt and water

  • Use the bread dough program of your bread maker

! Tip:after 10/15 minutes of using your bread maker, check the dough, if it is too liquid, add a little bit more flour and if it looks like too dense, add more beer

  • Put the bread dough outside from the bread maker and make one big ball of dough
  • Create an hole on the middle of your bread ball
  • Then, use scissors for cuttings some part of the crown in order to do the small cobs

! Tip: spread a mix of (1/2 teaspoon) milk and water (1 teaspoon) on the bread

  • Let the dough rise around 60 minutes in a warm environment
  • Cover the ball dough with a tea towel
  • Heat the oven at 250°C for 10 minutes
  • Then put the bread in the oven at 250°C for 15/20 minutes

! Tip: if you want to have a crispy Bread, put an oven tray in the oven during the pre- heating phase and after the pre-heating, add some cold water (about 20 cl) in the oven tray. The steam will add crisp to your bread

  • Then put your hot Bread on a shelf to let it cool down

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