Finished dish photo of Whole Wheat Chestnut Bread

Whole Wheat Chestnut Bread

Visited the market and noticed that many stalls have started selling local chestnuts and taro. Autumn is truly a season of harvest~ Love the unique texture and sweet flavor of chestnuts. Bought a whole bag home, refrigerated them for two days to let the sugar develop. Cleaned, shelled, and peeled them, turning them into two jars of tempting vanilla chestnuts. Using a low-oil and low-sugar dough made with old dough, and stuffed with plenty of vanilla candied chestnuts, each bite is full of surprises. Basket size: 27*15*8

Ingredients

Bread Flour 215g, Whole Wheat Flour 45g, Brown Sugar 10g, Yeast 2.5g, Salt 3g, Old Dough 50g, Water 169g, Olive Oil 10g, Candied Chestnuts 200gto taste
#Ingredients for Candied Chestnutsto taste
Chestnuts 500g, Rock Sugar 240g, Half a Vanilla Podto taste

Steps

1

How to make candied chestnuts: Wash the chestnuts thoroughly and cut slits through the inner and outer shells on the back using a knife. Be careful not to cut too deep. Boil in water for 5-10 minutes, remove from heat, and rinse with cold water. This will make peeling the chestnuts easy. Add the peeled chestnuts, rock sugar, and the vanilla pod to a pot.

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2

Bring to a boil on high heat. Cover with a lid and simmer on low heat for about 30 minutes until the chestnuts are tender.

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3

Turn up the heat slightly to reduce the syrup.

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4

While hot, transfer to sterilized sealed jars.

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5

Mix all the main ingredients and knead into a dough. Continue kneading until it reaches medium gluten development—able to pull out a semi-transparent thin film with jagged edges. Shape into a ball.

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6

Place in a warm area, cover with fermentation cloth or plastic wrap, and let it proof.

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7

Proof until it has doubled in size.

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8

Place the fermented dough, smooth side facing down, on a surface using a scraper.

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9

Press with both hands to deflate the air.

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10

Press and shape into a long dough sheet. Evenly spread the candied chestnuts over it.

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11

Roll up from top to bottom.

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12

Dust a proofing basket with rye flour, and place the dough inside with the smooth side down.

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13

Cover with a fermentation cloth and let it proof in a warm area until doubled in size.

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14

Preheat the oven thoroughly to 200°C. Transfer the proofed dough onto a baking tray.

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15

Use a sharp knife to score the surface.

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16

Bake in the preheated oven at 190°C on the middle rack for 30 minutes.

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Cooking Tips

1. You can reduce the sugar in the candied chestnuts, and the vanilla pod is optional. 2. If you don't have a proofing basket, you can place the dough directly on the baking tray. 3. For larger doughs, make sure they are baked through. Adjust temperature and time as needed based on your oven.