by a tale
When Anne discovered sacks of chestnut flour at a supermarket in italy she couldn’t resist and bought one right away. She was very pleased with her purchase since we’ve never come across something like it in Germany so far. Once excitement ebbed away, we were both wondering about what to actually do with it. Chestnut bread is the answer.
Makes about 6 buns.
wheat flour – 200 g
chestnut flour – 75 g
yeast, fresh – 20 g
a pinch of salt
water – about 300 ml
Combine the wheat and chestnut flour in a large bowl and form a hole in the centre. Prepare a starter by crumbling the yeast into the hole. Add some sugar and 50 ml lukewarm water. Mix with a wooden spoon until water, yeast, sugar and some flour are combined. Cover and let rest for 10 minutes.
Add the remaining water and mix in the flour. Use your hands when the dough gets sticky. Turn on a floured surface and knead for 10 minutes or so. The dough should have a smooth and shiny surface.
Cover again and let rest for 30 minutes until the dough has doubled in size.
Divide the dough in six pieces. Roll little balls and let rest again.
Preheat the oven to 180° C. Use scissors to give the buns spikes. Put them on a baking tray, lined with parchment paper and bake for 15-20 minutes.
Simply serve them with butter.