Ingredients for 1 bread
300g pre-cooked chestnuts
1 tbsp cooking oil
200g spelled flour type 630
250g rye flour type 1150
2 tsp salt
1 packet of dry yeast
3 tbsp honey Wernet's chestnut honey
Some flour for dough processing
preparation:
Puree half of the chestnuts with oil in a food processor or hand blender.
Roughly chop the remaining half and set aside. Mix flour with salt and dry yeast in a bowl.
Add honey and 250g lukewarm water.
Finally add the chestnut puree and combine the ingredients with the
kneading hook of the hand mixer 5min.
Knead into a smooth dough. Cover and leave to rise for approx,1 hour.
Knead the dough on a lightly floured work surface.
Add the chopped chestnuts and the dough into one form a round loaf of bread.
Place on a baking sheet lined with baking paper, cover and leave to rest for 1 1/2 hours.
Preheat the oven to 230°C (convection: 210°C).
Baking dish with water on the bottom of the oven place
Brush the surface of the bread with water, then sieve it with flour.
The bread with one divide the cake into 8 pieces with a sharp knife and cut lightly.
Place the tray in the oven and 10min bake in the oven.
Then reduce the oven temperature to 200°C (convection 180°C) and bake the bread
35 mins bake quite dark. Let cool completely on a wire rack.