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Bread with chestnut puree - Рain au marrons

I kept this recipe for quite a while in my bread recipes collection. I would not choose to make it as I thought the bread would turn heavy and dense, the same what I experienced when I baked with chestnut flour. But to my great surprise the chestnut puree made the bread light, delicate and naturally sweet. The bread goes perfectly with the cheeses, foie gras, meat or liver pate. It makes delicious breakfast toasts.

Bread with chestnut puree - Рain au marrons

  • 75 g chestnut puree*
  • 225 g mineral water
  • 350 g wheat flour
  • 25 g rye flour
  • 1 tbsp beetroot molasses
  • 7 g oat malt
  • 6 g fresh yeast
  • 1,5 tsp salt
  • Pinch of nutmeg (optional)
  • 1 tbsp vegetable oil
  • 50 ml dry black currants (cranberries, raisins, cherries)
  • 50 ml black currant liquor (orange juice, water, rum, any alcohol of your choice)
  • Soak the currants in the liquor for 1 hour (minimum)
  • * for the chestnut pure cook the chestnuts in 150ml milk and blend into a puree
  • Rub the yeast into the molasses and malt, stir in a bit of water and leave for 10 min
  • Pour in the rest of the water and stir well
  • Gradually adding the flour make an elastic dough, add the salt, oil, nutmeg and currants at the end
  • place the dough into a greased bowl, cover with the cling film and allow to rise for 1 hour
  • transfer the risen dough onto a well floured working desk, using your hands flatten into a rectangle, fold it in 3, make a 90° turn and fold into 3 parts again
  • leave the dough seal side down for 15 min, sprinkled with the flour
  • form a bread loaf of any shape, sprinkle with the flour and leave for 30 min
  • preheat the oven together with the baking tray to 250C
  • score the loaf
  • spray the oven with the water and transfer the bread onto the hot baking tray
  • bake for 5 min, spray the oven again, reduce the heat to 220C and bake for 30 min
  • Switch off the oven, transfer the bread on a grid and keep it in the oven for 15 min, leaving the oven door ajar
  • Take the bread out of the oven and cool down completely on a wire rack

You can use oat, spelt or any other flour instead of the rye one. In this case do adjust amount of water, as every flour absorbs the water differently. You can use ready-made chestnut puree. I used less water as I blended the chestnuts with the milk in which they were cooking, so my puree was quite runny.