On one of my visits to Paris I tasted chestnut bread I couldn’t get out of my mind. It was so rich, golden and crispy; I knew I had to try making my version at home.
After a few tests I got to this recipe, which combines chestnuts and hazelnuts. The chestnut and hazelnut bread turned out so delicious and the fragrant all over the house while baking was absolutely incredible.
Chestnut and Hazelnut Bread
For the chestnut and hazelnut bread:
- 750 grams spelt flour
- 150 grams ground oatmeal
- 15 grams active dry yeast
- 50 grams dark brown sugar
- 80 ml. vegetable oil
- 18 grams fine salt
- 500-600 ml. water
- 150 grams chopped chestnuts
- 150 grams chopped hazelnuts
- All-purpose flour for dusting
- In a bowl of a mixer with a dough-attachment put flour, oats, yeast, sugar, oil, salt and 500 ml. of water and knead on low speed for 4-5 minutes or until the dough begins to form. If the dough seems too dry – add a little more water gradually while kneading. Texture of the dough should be soft, flexible and not too sticky.
- Knead another 5-6 minutes at medium-low and towards the end of kneading add chestnuts and hazelnuts and knead until the evenly dispersed in the dough.
- Transfer the dough on a floured work surface and form a round shape. Put in a lightly floured bowl, cover and let rise for about an 1-2 hours or until the dough doubles in volume.
- Transfer the dough on a lightly floured work surface and divide into 2 parts.
- Form each part of the dough into a loaf and put on a baking tray lined with lightly floured baking paper.
- Cover and let rise for about an hour or until almost doubled the volume.
- Preheat oven to 250c degrees. If you have a baking stone place it at the bottom of the oven.
- Create large incisions on top of the loaves with a sharp knife and sprinkle a little flour.
- Bake the bread on the stone or the bottom of the oven for 10-12 minutes at high heat. Then lower the oven temperature to 190c degrees and continue to bake for 20-22 minutes or until stable and brown.
- Cool the loaves on a rack and serve.
- Keep the bread (preferably sliced) in a sealed bag in the freezer for up to 3 weeks.
- Instead of hazelnuts you can use any other kind of nuts you like.