Chestnuts flour bread

December 2, 2012December 2, 2012by Pauline

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

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