Chestnut Rye Bread

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Crunch on the outside, moist on the inside: this aromatic, rustic chestnut bread tastes delicious and is perfect for the cold season. The simple yeast dough with wheat, rye flour and vacuum-packed chestnuts just needs a little time to rise, but it's worth the wait! The sweet nutty chestnuts provide lots of nutrients, fibre, vitamins and minerals: perfect for a wholesome bread!

 

300 g Vacuum-packed chestnuts 1 tbsp Olive oil 200 g Plain flour (Weizen #550) 150 g Med-dark rye flour (Roggen #1150) 100 g Wholegrain rye flour 1 tsp Sea salt 7 g Active dry yeast 3 tbsp Honey 250 ml Lukewarm water

1. Puree half of the chestnuts with the olive oil in a food processor or a blender. Roughly chop the remaining half and set aside.
2. Mix the flours with the salt and dry yeast in the bowl of your stand mixer fitted with a dough hook. Add honey and lukewarm water. Finally, add the chestnut purée and mix at slow speed for 5 minutes, then increase the speed and knead until a smooth dough has formed. Cover and leave to rise in a warm place for an hour.
3. Turn out the dough onto a lightly floured work surface. Knead the chopped chestnuts into the dough and shape into a round loaf. Place on a baking tray lined with baking paper, cover and leave to rest for 1 ½ hours until almost doubled in volumn.
4. Preheat the oven to 230C/450F. Place a baking dish with water at the bottom of the oven. Brush the surface of the bread with water and then dust with a little flour.
5. Bake the bread for 10 minutes, then reduce the oven temperature to 200C/400F and bake the bread for a further 35-40 minutes until deep brown. Leave to cool completely on a wire rack before slicing.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com