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Chestnuts Bread

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Adjust Servings:
400 g boiled chestnuts
350 g plain flour 00
250 g buckwheat flour
250 g semola
12 g dry yeast
650 g water
1 spoon honey
1/2 spoons salt

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Chestnuts Bread


Autumn bread

  • Serves 2
  • Medium




A sweet and fragrant bread perfect for breakfast with butter and jam…

… but I also recommend my chestnuts bread  served with a platter of salumi and cheeses… a glass of red wine and your aperitivo will be unforgettable!











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First, peel chestnuts and cook them in boiling water for about 1 hour.
When they are ready, remove the skin and chop your soft chestnuts into small pieces.

In a stand mixer with hook, pour the 3 flours.
In 50 g of water (take it from the total 650g) dissolve the yeast and pour it into the mixer.
Add honey, the rest of the water, chopped chestnuts and work the ingredients until a homogeneous mixture is obtain.
In the end you can add salt, work a bit the dough.
Pour the dough onto a floured bench make folds.
Let your dough rise at room temperature in a bowl, previously oiled. Seal well with cling wrap and let it rise for 3 hours.
Now your dough will be double. Pour it onto a floured bench and divide your dough into two equal parts. Make more folds for each part and place the two loaves on a tray with baking paper.
Do incisions on the bread as you like.
Let the two loaves rise in the oven at 50 degrees for an hour. If you prefer a more natural leaving you will need another 3 hours.
When your loaves have doubled, place the bread in the preheat oven at 200 degrees and bake them for 45 minutes.
Let it cool and cut the first slice!


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