The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SD Chestnut Rye Bread

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timtune's picture
January 9, 2006 - 5:07am -- timtune

I first got the idea from http://www.paul.fr/produits/us_ephemeres.htm
I ground roasted chestnuts (bought from a stall) and used it for the bread since chestnut flours are not available here.

About 25% ground chestnuts with 30% rye & washed with egg white.

The roasted chestnuts imparted a natural sweetness and actually tenderised the dough. So the crumb was soft without the addition of fats / sugar. Sure to try it again! :)

*PS: Pair with a dark full bodied honey... ;)

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