Chestnuts Bread
I propose you this veganized version of a recipe found in a book about chestnuts; this year, beside cooking and eating them, I also went “in the woods” to pick them up… For one of these walking I prepared a bread loaf,that has been polished off without a trace, along with a thermos of steaming tea (it was really cold …). It ‘s almost a dessert, but personally I find it less “sickly”than “castagnaccio”, but it all depends on your tastes – have fun!
Ingredients:
200 gr of chestnut flour
40 gr of Manitoba flour (very strong Canadian flour)
120 ml of soy milk
3 teaspoons of sugar cane (I use “Dulcita” fair trade)
1 teaspoon of baking soda
1 teaspoon of salt
12.5 gr of brewer’s yeast
fennel seeds
Method:
Dissolve the yeast in a bowl with warmed soy milk and sugar, then let the mixture rest for about ten minutes. In the meantime mix the “dry”ingredients (except salt). Combine the dry ingredients to the baking mix, then add salt. Knead for about ten minutes, shape a sausage and place it in a plum-cake mold. Cut 4-5 crosses with the scissors (optional). Let it rise one hour and a half, covering the mold with a kitchen cloth and avoiding sudden rises/falls in temperature. Bake at 200°C for 20-25 min. Enjoy!
Chef: MammaBio from VeganBlog
this is interesting, too bad chestnut flour is not that easy to find.
I’d also add a few pinenuts or hazelnuts or pecan, you know