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Gluten-free chestnut bread
20 m active | 2 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 196
  • Fat about 4g
  • Carbohydrates about 35g
  • Protein about 3g
This is needed
This is needed for 1 bread
Chestnut puree
  • 300 g frozen peeled chestnuts, defrosted
  • 6 dl water
  • 3 tbsp rapeseed oil
  • 3 tbsp maple syrup
  • 1.5 tbsp apple vinegar
  • 250 g gluten-free wholegrain rolled oats
  • 200 g Maizena cornflour
  • 1 tbsp ground psyllium
  • 1.5 tsp baking powder
  • 0.75 cube yeast (approx. 30 g), crumbled
  • 2 tsp salt
To bake
  • a little gluten-free wholegrain rolled oats
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And that's how it's done
And that's how it's done
Chestnut puree
Place 200 g of the chestnuts in a blender along with all the other ingredients up to and including the vinegar, puree until smooth. Coarsely chop the remainder of the chestnuts, set aside.
In a bowl, mix the flour with all the other ingredients up to and including the salt. Mix in the yeast, add the chestnut puree, mix well with a risotto spoon until you have a gooey dough; do not knead. Mix in the reserved chestnuts, cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To bake
Place the pot (incl. lid) in the lower half of a cold oven. Preheat the oven to 240°C. Remove the pot from the oven, flour the base of the pot. Ease the dough away from the edge of the bowl using a dough scraper, place in the hot pot, cover and bake for approx. 35 mins. Remove the lid and bake for a further 15 mins. Remove the pot from the oven, take out the bread, leave to cool on a rack.