Recipe: Small breads with walnuts and chestnuts

Name: Petits pain aux noix et aux châtaignes
Prep time: 15 min
Cook time: 25 min
Total time: 160 min
Yield: 6 portions
Ingredients: 300grs de farine T80; 200grs de farine de châtaignes; 2 càs de miel liquide ( de préférence de châtaignes); 2 cuillers à soupe d'huile d'olive; 30cls d'eau tiède; 11grs de levure de boulanger déshydratée bio; 10grs de sel; 80grs de noix; 80grs de châtaignes cuites

By mariluna ★ ★ ★ ★ ★ 5/5 (1 reviews) Desserts

Prep 15 min

Cook 25 min

Rest 2h

Total 2h40

Servings 6 serv.

Ingredients for 6 servings

300grs of T80 flour
200grs of chestnut flour
2 tbsp of liquid honey (preferably chestnut)
2 tablespoons of olive oil
30cl of warm water
11grs of organic dehydrated baker's yeast
10grs of salt
80grs of walnuts
80grs of cooked chestnuts

Step-by-step directions

1 In a bowl, pour the liquids (water, oil and honey). Add the two flours on top, make a small well in the center and add the yeast. Pour the salt on the side, the yeast must not be in contact with the salt. Knead by hand for at least 5 minutes. If it seems a bit dry to you, add water, or if the dough sticks to your hands, add a little flour. At the last moment, incorporate the walnuts and chestnuts in small pieces.
2/ Leave the dough as a ball in the bottom of the bowl, cover well and let it rise in a warm place for 2 hours.
3/ Place the dough on the work surface, cut it into 4 small breads, make a cross incision and distribute them on the baking sheet on parchment paper. Let them rise again for 20 minutes
4/ Preheat the oven to 180°C. 5/ Bake for 15 minutes, then 10 additional minutes at 210°C.