Sweet Chestnut Bread


  • 400-425g chestnut flour – briefly warmed in a low oven
  • 75-100g gluten flour
  • 1 tspn sprinkle-in dried yeast
  • water – warm
  • Chestnuts collected in autumn can be air dried on a sheet for 2 weeks before drying solid in a low oven or over a radiator for longer storage. Shell and grind when flour is required.


  1. In a bowl thoroughly mix together all dry ingredients, add sufficient water to form a firm dough.
  2. Better that it’s sticky rather than too dry.
  3. Knead well on a flat surface for 10 minutes.
  4. Place in a deep bowl, cover with a damp cloth and leave in a warm place (to prove) until increased in volume by at least half.
  5. Knead again for 5 minutes.
  6. Shape and place in baking tin covered with a damp cloth until doubled in sized if possible – usually it doesn’t rise that much.
  7. You can cover it with a lightly oiled piece of cling film whilst proving instead of a damp cloth.
  8. Bake at 200°C for 25-30 mins (fan oven).
  9. Cool on a wire rack.

100g gluten will produce a lighter loaf.



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