Finished dish photo of French Chestnut Country Bread

French Chestnut Country Bread

A gentle-flavored country bread made by kneading chestnuts and walnuts into dough that includes whole wheat flour. Chestnuts can be prepared using store-bought sugar-soaked chestnuts, but during autumn, fresh chestnuts are recommended. (I used packaged glazed chestnuts here, or boiled chestnuts will also work.) =========================================== Low-fat dessert recipes without oil & butter are continuously updated: http://www.xiachufang.com/recipe_list/95191/

Ingredients

High-gluten flour150g
Whole wheat flour100g
Yeast5~6g
Sugar12g (1 tablespoon)
Water (warm, around 40°C)170ml
Salt3g
ChestnutsTo taste
WalnutsTo taste
Whole wheat flour (for surface)To taste

Steps

1

Bake raw walnuts in an oven at 170°C until fragrant, then chop into small pieces and set aside.

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2

Chop chestnuts into small pieces and set aside.

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3

Put half of the high-gluten flour (75g), whole wheat flour (50g), and sugar into a bowl. Add yeast and sugar to one side.

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4

Pour warm water over the yeast to dissolve it.

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5

Mix evenly with a scraper until there is no dry powder.

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6

Add the remaining half of the high-gluten flour (75g), whole wheat flour (50g), and salt.

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7

Stir well.

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8

Transfer the dough to a board and knead it, slapping and stretching it until it reaches the 'expanded' stage (when you stretch the dough to both sides, you can see your fingers through it, but it doesn’t need to form strict, very thin membranes).

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9

Add walnuts and chestnuts to the dough.

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10

Knead until evenly mixed.

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11

Roll the dough into a ball, place it in a bowl, and cover with plastic wrap for the first fermentation (around 40°C for 25 minutes).

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12

Use your finger to check if the fermentation is complete.

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13

Deflate the dough and remove it from the bowl. Without dividing it, roll it into a ball, then cover with plastic wrap or a damp cloth and let it rest for 5 minutes.

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14

Shape the dough back into a ball, sprinkle the surface with a layer of whole wheat flour, and place it on a baking sheet.

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15

Cover with plastic wrap and let it proof for the final rise (around 40°C for 20 minutes).

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16

Use a scraper to cut six-section patterns on the surface.

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17

PS: Feel free to create your own designs O(∩_∩)O

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18

Bake in a preheated oven at 190°C for about 20 minutes.

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19

After cooling, slice the bread. Toast it briefly before eating for the best flavor – a crispy crust with a chewy interior!

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Cooking Tips

1. You can use boiled chestnuts or ready-to-eat packaged chestnuts. Out of season, you can also use sugar-glazed chestnuts. If chestnuts or walnuts fall out during kneading, don’t worry. They do not need to be evenly distributed; they can scatter randomly on the surface or inside. The more you add, the richer the flavor and texture. 2. Adjust fermentation time according to the temperature. For instance, if the fermentation temperature is 25°C, the first rise should be around 40 minutes, and the second rise around 32 minutes. However, rely on the finger test for the first rise to ensure it’s done correctly. For fermentation, it’s best in a moist environment. You can place a cup of hot water in the oven with the dough for better results. Checking the first fermentation: Use a floured finger to poke the dough and then withdraw it. If the hole doesn’t close, fermentation is complete. a. If it closes slowly, the dough is under-fermented and needs more time. b. If the dough becomes flat and lifeless, and the hole nearly closes, the dough is over-fermented, possibly due to high fermentation temperature or excessive time. Over-fermented dough won’t bake properly into bread but can be turned into thin crusts for pizza. Second fermentation temperature should not exceed 40°C. 3. Be careful not to kill the yeast with overly hot water! 4. Adding half the flour at a time ensures thorough mixing and prevents salt from affecting yeast dissolution. Alternatively, you can mix all the flour at once after dissolving the yeast in warm water. The key is to maintain yeast activity. (Based on my experiment, adding half first seems more effective, but this is just for reference.) 5. For long-term storage, freeze the cooled bread in the freezer. When ready to eat, let it return to room temperature before reheating it in the oven.