Bread with chestnut flour
I buy some chestnut flour every winter. It inspires me. This time I also bought some dried or dried chestnuts, which are normally used in macrobiotic desserts as a sweetener. This unusual and slightly sweet bread was created.
- Soak dry chestnuts in a little warm water (it should take an hour or two to soften). Fry the hazelnuts in a dry pan or in the oven. Put them on a kitchen towel and rub to peel their dark skin, then grind them coarsely.
- Mix the yeast, a little sugar and a tablespoon of flour with lukewarm water, then leave on warm to rise.
- Sift all types of flour, then mix them with a teaspoon of salt.
- Strain the soaked chestnuts and cut them into coarse, then add them to the flour as well as the hazelnuts.
- Add the risen yeast, two tablespoons of honey, olive oil and, if necessary, warm water to the flour mixture. Knead a soft dough. Cover it with a cloth and put it on warm to rise (an hour to two).
- Knead the dough lightly, then form rolls or round buns. Put them in an oiled baking sheet, cover with a cloth and leave in a warm place to rise (about an hour).
- Coat the buns with a little olive oil, then place in a preheated oven at 220 degrees for about 10 minutes. Then reduce the temperature to 180 and bake for another half hour.