Chestnut Bread

(*) for 2 loaves of bread of about 430g each.

Soak air-dried chestnuts in the cold water, put in the refrigerator with care for twelve hours (not longer). The soaking water is then used to prepare the dough.

Sift the chestnut flour and mix it with the spelt and wheat flour in a baking bowl. Form a bulge in the center. Add the 21g yeast dissolved in two to three tablespoons of lukewarm water to the bulge and mix with a little flour. Cover with a dish and leave for fifteen minutes.

Add the indicated mass of soaking water (assuming that there is not enough soaking water, fill in the missing amount of water with fresh water) and salt and knead for eight min.

With a kitchen knife, cut the soaked chestnuts into quarters. Divide the dough into two portions. Pull the two pieces of dough lengthwise.

Spread chestnuts evenly on the dough, leaving a space of 0.5 cm between the chestnut pieces. Press on chestnuts so that they penetrate dough. Roll up dough into a cylinder. Place dough in baking bowl and let rise for one hour with lid closed.

Remove dough from baking bowl. Press the formed bubbles out of the dough by hand. Shape into loaves. Sprinkle wheat flour over the surface. Make 3-4 cuts with a diagonal serrated knife. Place on a baking sheet lined with parchment paper and rise repeatedly for thirty minutes.

Preheat the oven to 210 °C.

Place a meta

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