Verzasca Chestnut Bread

Soak chestnuts in lukewarm water for one night, then cover with fresh water and boil until soft (approx. 40 min, longer stored chestnuts need more time). Drain off the cooking water, remove the intermediate skin from the chestnuts and break them into pieces the size of a hazelnut.

Melt yeast in water (1), let stand for 10 minutes.

Sift flour into a large enough bowl. In the middle of the bowl, place the dissolved yeast in a recess and stir with a little flour to form a thin paste. Leave to stand for 15 minutes. Add the chestnuts and salt, stir with a wooden spoon while adding water in portions (2) to form a dough.

Now knead in the baking bowl until all the flour is incorporated.

Then knead on the surface for 5 min. Leave to rise in the baking bowl under a damp cloth in a warm place for 1 1/2 hours. Knead again. Form the dough into a ball, divide it into four pieces of bread.

Knead each piece briefly, roll into a strand about 35 cm long, loop into a flax plait and place on a greased or parchment paper-lined baking sheet.

Preheat oven to 200 degrees , convection oven 180 degrees , gas oven level 4. Cover the bread with a damp dishcloth and let it rise for 30 minutes.

Then bake for 1 1/2 hours.

and Werner O. Feisst in “Bread and rolls”.

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