Nous utilisons les cookies pour optimiser la fonctionnalité de notre site Web et recueillir des statistiques sur les visiteurs. Vous en acceptez l'utilisation en cliquant sur le cookie ou en continuant votre navigation sur ce site Web. En savoir plus...
Bread with chestnuts - Benkku81
Cuisine et Traditions

Bread with chestnuts

Bread made of flour of sweet chestnut and wheat
Cette page a été écrite dans une langue étrangère. Nous espérons que la traduction sera correct et que votre navigation ne s'en trouvera pas perturbée.
Chef :
Réalisé le :
Famille :
Bread with chestnuts
Temps de préparation : 35 min
Temps de cuisson : 20 min
Temps de repos : 2 h
Temps total : 3h55min
Nbre de couvert : 4


Wheat flour : 0,400 kG
Chestnut flour : 0.300 kG
Fresh yeast baker : 0,025 kG
Water : 0.030 M L + 0,010 L
Salt : 0,010 kG
Sugar : 0.002 kG

1) Crumble the yeast into a bowl and grind with 30 cl of warm water.
In a second bowl, dissolve the salt and sugar with the remaining water.

Together the two flours into the bowl of the robot and the mix.
Form a well and add dissolved yeast.
Begin to knead at low speed to moisten the flour. The whole clump, add water, salt-sweet.
Increase the speed until a uniform ball.
Knead at maximum speed for 10 minutes.

Cover with a cloth and let it point 45 minutes in the shelter of air currents.
2) Drop the dough pieces on the work plan lightly floured surface and give body to the dough by breaking several times.
Form a round loaf, or divide the dough pieces in number of loaves you want.
Place them on a baking sheet floured, or on a sheet of silicone.
Cover and let point 1h15.
3) Preheat the oven to 240°C.
If your oven has a steam function, use the. Failing that, place a container with warm water at the bottom of the microwave mode, convection and/or heat from the bottom.
Bake the bread for 10 minutes, then lower the temperature to 200°C for 10 minutes.
Place on rack right out of the oven

Notes du chef

This is a bread with sweet flavours that will welcome your cheese platter or your game dishes.
The chestnut is very present in the gastronomy of the Centre of France, notably in the Massif Central and the Cevennes, where the reliefs were not necessarily favourable to the cultivation of wheat. It has been the basis of the diet for centuries.

Si vous aimez cette recette, vous pourriez aimer...

Vous avez aimé cette page ? Alors partagez-la avec vos amis en cliquant sur les boutons ci-dessous.