Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

Chestnut Bread!

on 15/03/2017

The last 2 months, I have been baking, baking, baking a lot of breads. I used recipes from other blogs, bread baking books etc! Now, I am finally creating many recipes of my own so this is my latest bread. This one I made early this morning. I was up early to make a fresh bread,…ooh yes & what a special one too!

I invented this lovely CHESTNUT BREAD! Yes! This is one lovely tasty bread! I only has 5 ingredients! Can you guess which one’s?

DELICIOUS!!!!

Do you know that chestnut flour is completely gluten-free? But in this recipe, I mix it with organic T65 white flour, for extra gluten! It has a mild sweet flavor & is light brown in color. Chestnut flour is also very healthy. It is low in calories, is low-fat because it is mostly starch. Chestnut flour has a lot of good fiber in them, about 8 gr/100 gr chestnut flour. It also contains a lot of vitamin C. It is also rich in folic, like in green veggies. It also contains a lot of good minerals, zinc, calcium, magnesium, manganese & phosphorus. It also contains a good amount of potassium: 518 mg / 100 gr. So, it is unbelievably good for you! πŸ™‚

  • Peeled Roasted Chestnuts, finely milled.
  • Naturally gluten-free.
  • Has a mild sweetness perfect for desserts and bakes.
  • This bread has a distinctive special flavor because of the milled chestnuts in here! Not everything is yummy on these slices of bread. I love to smear it with non-vegan butter & a good slice of young cheese. That is the most delicious way, I believe. It is also yummy smeared with butter alone! πŸ˜‰ Β 

I bought this lovely chestnut flour at a mill not so far away from where we live at Molens Vanden Bempt @Sint-Joris-Weert! Their website is only in Dutch.

Chestnut flour

Recipe: For 1 bread of nearly 800 gr!

Ingredients:

150 gr chestnut flour

350 gr organic white flour ( I use French T 65 organic flour)

9 gr vegan dried yeast

1 + 1/2 teaspoon ground table salt

320 gr lukewarm water

Method:

  1. Take a medium bowl & add 2 flours. Mix with a spoon. Add dry yeast & mix in. Now, add salt & mix. Put this mix into the bowl of your Kenwood machine & place the dough hook in. Add lukewarm water & mix onto high-speed until a dough forms. Sometimes you need to scrape the sides of the bowl. Mix further. Let the machine mix the dough fully to get the gluten stretched well for about 8 minutes on higher speed. I have 6 speeds in total & nearly all the time, I mix my dough on speed 5! After these 8 minutes, the dough will get stretchy & less sticky & that is what you want! Flour your kitchen counter with a bit of the T 65 flour. Take your brown dough out of the bowl & knead it extra for about 2-3 minutes. Slap the dough or roll the dough out with your hands & fold it back again at the top & at the bottom to the inside. Then, turn your dough for a quarter. Repeat the process 3 times. Form a roundish shape. When you push gently into the surface of the dough & it springs back gently, then your dough is ready for the 1st rise. Oil a bigger bowl with some sunflower oil. Put the dough in here & cover with plastic wrap. Leave the dough to rise for the 1st time until it doubles in size. This is also called the proving time. I put my wrapped bowl onto a clean oven rack on top of my gas heater in the basement. It is very warm there. It took my dough 2 hours 20 minutes.
  2. Take plastic wrap off & take risen dough out of the oiled bowl. Knock the air out & place into a fitted bread tin or where you want your bread to be baked in. I chose my silicon bread tin. I didn’t need to oil my silicon tin. Leave to prove for a 2nd time until it has doubled in size. This took my dough 1 hour.
  3. Now, 10 minutes before you are going to bake your bread into the oven, preheat it to 220Β°C (425 F) for 10 minutes. Now, take a ceramic dish & fill it for 3/4 with just boiled water. Place it on the bottom go your hot oven. Just above it, place an oven rack. I slashed the bread surface 4 times with a sharp bread scraper. Then, I closed my silicon bread maker. I placed it onto the oven rack & closed my oven door. I baked my bread with the steam for 20 minutes on 220Β°C (425 F). After this time, I removed the hot ceramic filled dish with oven gloves! Hot, hot, hot! I baked my bread for another 12-15 minutes on 200Β°C! (400 F). Then, check if your bread is well-baked. Carefully removed your bread tin from the oven. Open the seal above! Watch out with the heat! Turn your bread over & check the bottom. If you tap on it, it should sound hollow. It did, so I left it on a wire rack to cool down completely! Then, enjoy!!!! πŸ™‚ Store in a bread bag! πŸ˜‰ See photos part 1, explains it very well too! πŸ™‚ Enjoy!

Now photos, part 2:

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12 responses to “Chestnut Bread!

  1. Wonderful! I bought a bag of chestnut flour last X’mas…time to use it up or it might get bad..this bread recipe sounds perfect!

  2. Amber says:

    You’ve made making bread look so easy! Some day I will work up the courage to try baking something like this.

  3. Beautiful loaf Sophie!!!

  4. Koko Brill says:

    Sophie this bread looks AMAZING! I will have to keep my eye out for chestnut flour. I love chestnuts!

  5. lou says:

    Hello Sophie,

    Is this a bread from the baker’s?
    Your lovely bread looks very professional.
    Could I have breakfast with such a delicacy?
    Well done!
    Mamalou

  6. elliebleu says:

    Wow, I can’t wait to try this recipe. Wonderful tips as well. I admit, I’m a horrible baker. I think the key is patience πŸ™‚

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