How many loaves of bread do you want to bake?
This chestnut rice bread combines the warm, nutty aroma of chestnuts with a light crumb and crisp crust. Hazelnuts and raisins add a subtle sweetness, making it perfect for breakfast or paired with savory spreads.
#gluten-free
#vegan
Ingredients
-
300
g
KOMEKO BROTGENUSS
-
50
g chestnut flour
-
50
g corn flour
-
50
g potato starch
-
50
g corn starch
-
15
g psyllium husks
-
8
g salt
-
21
g fresh yeast
-
1
tbsp honey
-
1
tbsp olive oil
-
480
ml lukewarm water
-
60
g hazelnuts (optional)
-
40
g raisins (optional)
Preparation
1. Mix the dry ingredients
Combine all flours and starches with the psyllium husks and salt in a bowl.
2. Add the yeast
Mix the fresh yeast with honey and olive oil, then add to the flour mixture.
3. Knead the dough
Add lukewarm water and knead the dough for 10–15 minutes on low speed using a stand mixer.
4. Optional additions
Fold in hazelnuts and raisins if desired.
5. Let the dough rise
Transfer the dough into a loaf tin, cover tightly with cling film, and let rise for 40–60 minutes at 40 °C in the oven.
6. Prepare the oven
Remove the loaf tin and preheat the oven to 220 °C fan.
7. Bake
Place the bread back into the oven and bake for about 1 hour and 10 minutes, adding a small bowl of water to create steam.
Tip: The bread keeps well for several days and tastes freshly baked when toasted.
