Yield:makes one loaf or 15 bun rolls
Prep Time:20 mins
Cook Time:40 mins
This is my favourite vegan & gluten-free bread to make and to eat. It is simple, delicious and full of nutty flavour. 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.
- 1 C warm water
- ½ Tbs honey
- ½ Tbs olive oil
- 1½ Tbs ground flaxseed
- grind of Himalayan salt
- 1 C home-made chestnut flour & roasted chestnut chunks
- ½ C strong brown gluten-free flour (we use Doves)
- 1 C strong white gluten-free flour (we use Doves)
- 1 tsp fast action yeast
Combine the ingredients in a large mixing bowl in the order above. 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 10 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 into 12 for rolls or placing in a bread loaf tin with paper to stop it sticking.
Cover the bread with a damp cloth and leave in a warm spot for half an hour. Preheat your oven to 180°C (fan oven)
Remove the cloth and place your bread tin in the oven, it will need to bake for 40 minutes. (Buns bake for 15 minutes When you remove it from the oven take it out 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!
We tend to do double the recipe and bake one loaf every other day, the dough we 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 it is here! You can also make your own chestnut flour from packed roasted chestnuts - I find that the flour ends up being finer and wetter than the flour we get from our foraged & home-roasted chestnuts.
There are lots of ways to play with this recipe, once you have the basic recipe sussed, enjoy experimenting and let us know how you go!