History-at-home | Sweet Chestnut Bread
Sweet chestnuts (Lat. Castanea sativa), used to be a poor peoples food, especially in the southern Alps and on the island of Corsica. In order to be able to process the chestnuts into flour, the ripe...
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Ingredients
- 600 grams of wholemeal rye flour
- 200 grams of strong rye flour
- 200 grams of chestnut flour
- 2 packets of dry yeast or 1 cube of fresh yeast
- 100 grams of sourdough
- 1 tablespoon of salt
- 700–750 millilitres of lukewarm water
- Additional rye flour for kneading
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