Yield:makes two loaves
Prep Time:20 mins
Cook Time:40 mins
This is my favourite gluten-free bread to make and to eat. It is simple, delicious and full of nutty flavour. I bake one loaf every other day, the dough I don't use sits in the fridge in an airtight container where it continues to rise! We make our own chestnut flour from foraged and roasted chestnuts. The recipe for this is here! Our home-made chestnut flour is much more coarse that shop bought chestnut flour, I believe that the coarseness of the chestnut flour is important for the texture and lightness of our chestnut bread.
- 170g home-made chestnut flour
- 60g roasted chestnut chunks
- 200g brown gluten-free bread flour (I use Doves)
- 400g plain white gluten-free flour
- 3 Tbs ground flaxseed
- grind of Himalayan salt
- 450 ml warm water
- 1 Tbs honey
- 1½ tsp fast action yeast
Combine the dry ingredients in a large mixing bowl before slowly adding the water, honey and yeast. I use the dough hook on my kenwood chef to knead the dough. You may need to add a little more water as different flours respond differently, and absorb water to varying degrees. That is why it's wise to add it slowly to the mix.
Knead for 15 minutes.
You should end up with a beautiful, slightly sticky bread dough. Cover with a damp cloth and place in a warm spot for a couple of hours. The dough should rise and double in size.
Once it had risen turn the oven on to heat up to 180°C (fan oven), and prepare a bread tin with baking paper.
Knead the dough again for a couple of minutes, before splitting in two. Place half the dough in the bread tin you have prepared. (You can bake two loaves immediately or keep half in an air-tight container in the fridge until you want fresh bread again.)
Cover the bread dough in it's tin with a damp cloth and leave in a warm spot for half an hour.
Remove the cloth and place your bread tin in the oven, it will need to bake for 40 minutes. When you remove it from the oven take it our of it's tin. When you knock on the bottom of the loaf of bread it should sound hollow.
Leave to cool for as long as you can resist. Then get stuck in!
There are lots of ways to play with this recipe, once you have the basic recipe sussed experiment and let us know how you go!