Apple and chestnut bread

Vegetarian, Bento, Cuisine, Recipes, Zoé

1 cup of water
420g of whole wheat flour
80g of chestnut flour
1 tsp of gluten
1 tsp of salt
1 tbsp of sugar
3 tsp of leaven
2 apples peeled and diced

Mix the flours with the salt, the gluten and the leaven.
Start kneading the bread by adding little by little the water. Knead until the dough is smooth and elastic.
Let it rise under a clean cloth for two hour until it’s size doubles (near a hot place would be better).
Knead again the dough and add the apple dices.
Form a bread loaf and set it in a iron caster casserole.
Mark the bread with a knife.
Let it rise for two more hours (prefer a hot place).
Bake the bread in a preheated oven at 200°C for one hour.
Let it cool on some wire racks.
Store in a cloth.

One Response to “Apple and chestnut bread”

  1. Back from the market: apple chestnut bread « Experiments in dessertarian cooking Says:

    […] -Apple and chestnut bread with cheese spread -Spring sprouts -Fresh veggies: raw cauliflower, raw carrots, apples -A […]

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