- 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.
- In a bowl thoroughly mix together all dry ingredients, add sufficient water to form a firm dough.
- Better that it’s sticky rather than too dry.
- Knead well on a flat surface for 10 minutes.
- 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.
- Knead again for 5 minutes.
- Shape and place in baking tin covered with a damp cloth until doubled in sized if possible – usually it doesn’t rise that much.
- You can cover it with a lightly oiled piece of cling film whilst proving instead of a damp cloth.
- Bake at 200°C for 25-30 mins (fan oven).
- Cool on a wire rack.
100g gluten will produce a lighter loaf.