Yeasted, 25% wholemeal with fresh, roasted chestnuts
The recipe came about while on holiday with friends in Andalucía in October where we found sweet chestnuts raining down on us at our little rustic self-catering cottage in the hills – too good not to have a go with a loaf or two.
750g strong white flour
250g wholemeal stoneground flour
3 tsp table salt
2 double handfuls of roasted, peeled chestnuts, chopped roughly
35g fresh yeast
1½ tsp sugar or runny honey
600ml warm water
Dissolve sugar or honey in about a third of the warm water, mix in yeast and leave in a warm place to froth-up.
Add salt to flour and mix in yeast mixture.
Knead for 10-15 mins
Leave to rise for approx. half an hour
Combine chestnuts into flour and shape dough into two loaves
Bake at 240 degrees C for approx. 40 mins
My holiday companions Trish and Lynne for dealing with exploding chestnuts in a very dodgy gas oven and Hermione for supplying the beautiful Andalucían chestnut trees, flour and yeast.
Added by: Joanne Wills
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The Shipton Millers