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Sweet chestnut and hazelnut bread
This yummy, nutritious bread is best friends with cheese, cold meats or soup. Truly a taste of autumn!
250g strong white flour
250g strong wholemeal flour
5ml sea salt
10g fresh yeast
100g hazelnuts, chopped
100g sweet chestnut puree or cooked chestnuts, chopped
15ml olive oil
300ml water
Weigh the flour into a large mixing bowl and stir through the salt. Crumble in the yeast then add nuts, sweet chestnut puree and olive oil. Add enough water to make a soft dough.
Turn the dough onto a lightly floured work surface and knead for 3-5mins. return to the bowl, cover and leave to rise until double in size.
Remove the risen dough from the bowl and form into a torpedo shape and place onto an oiled baking sheet. Heavily coat the surface of the loaf with flour and slash a deep cut from end to end. Cover with a tea towel and leave to prove for 20-30mins before baking at 220ºc for 30mins.
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