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Chestnut Flour Bread
Chestnut Flour Bread is a traditional French recipe for a classic loaf of bread, as made for many centuries (especially in Corsica) that incorporates ground chestnut flour into the mix. The full recipe is presented here and I hope you enjoy this classic French version of: Chestnut Flour Bread.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Additional Time:
(+120 minutes proving)
Makes:
2 loaves
Rating: 
Tags : Wild FoodBread RecipesBaking RecipesFrench Recipes
The use of peeled and dried chestnuts in the making of non-wheat flour has been a common practice in much of Europe and Asia Minor and there are many recipes for products from cakes to pasta and breads incorporating this flour. This is a French-based recipe for a loaf of bread incorporating sweet chestnut flour.
Ingredients:
136g
sweet chestnut flour
544g strong bread flour flour
24g yeast
14g white sugar
60ml lukewarm water (for yeast)
340ml water (for dough)
13g salt
12g butter
Method:
Mix the yeast and white sugar into the 60ml water and leave in a warm place for 10 minutes to prove.
Combine the sweet chestnut flour, wheat flour and salt together and combine with the butter and the yeast mixture. Add the remaining water a little at a time until you have a smooth dough. Remove this from the bowl and tip onto a floured surface and knead thoroughly (for at least 5 minutes).
Roll the dough into a ball and place in a greased bowl. Cover with a damp cloth, place in a warm spot and allow to prove for at least 75 minutes, or until doubled in size. Knock the dough back and knead for a further 5 minutes then return to the bowl, cover and allow to prove for a further 45 minutes.
Knock back once more and divide the dough into 2 equal parts. Knead each dough piece well to remove any trapped air then press the two dough pieces into half-loaf tins. Press down well into the tin then cover the tins and allow the dough to raise for at least 45 minutes in a warm place (or until the dough has risen some 2cm over the top of the tins).
Place in an oven pre-heated to 210°C (100°C fan/410°F/Gas Mark 7) and bake for about 25 minutes, or until the loaves sound hollow when tapped. Allow to cool a little before tipping onto a wire rack to cool completely.
