Pine Nut Bread
with chestnut flour
7,9 / 10
1 hr 10 min.
ready in 3 h. 40 min.
- 3 ½ cups Bread flour (plus extra for dusting)
- 1 cup Chestnut flour (scant)
- 1 tsp salt
- ½ oz Yeast
- 1.333 cups warm water
- ¼ cup olive oil
- 1 ¾ ozs Pine nuts (plus extra for sprinkling)
- 1 egg (beaten)
No bread flour? You can make a 1:1 substitute. For 1 cup bread flour, use 1 cup all-purpose, and vice-versa. Bread and pizza crusts made with all-purpose flour may have a little less chew than those made with bread flour, but results will still be good.
Mix together the bread flour, chestnut flour and salt in a mixing bowl.
Dissolve the yeast in the water and add to the dry ingredients with the oil. Mix well to form a dough.
Turn out onto a floured surface and knead for 5 minutes, then knead in the pine nuts.
Put into an oiled bowl, cover with oiled cling film and leave to rise at room temperature for 1-2 hours until doubled in size.
Briefly knead the dough, shape it into a loaf shape and place on a baking tray lined with non-stick baking paper. Make cuts across the surface.
Cover and leave to stand for 30 minutes. Brush with beaten egg and sprinkle with pine nuts.
Heat the oven to 180°C / 350°F.
Bake for about 45 minutes until risen and golden. Place on a wire rack to cool.