04 Nov Chestnut and cranberry loaf

This sweet yet savoury bread will be delicious with cheese or toasted for breakfast!

COOKING: 15 min
REST: 30 min + 45 min
TOTAL TIME: 1h30

FOR
3 loaves

DIFFICULTY

1
In a bowl, mix the two flours and salt. Add the warm water and yeast.
2
Mix with a spatula for 2 minutes. Mix again until you have an even consistency.
3
Finish kneading with a rolling pin on your work surface. Your dough must be smooth and slightly elastic. Then incorporate the chestnuts and cranberries.
4
Form the dough into a ball and put it back in the bowl. Cover the bowl with a damp cloth and leave to rest in a warm place for 30 minutes.
5
Divide the dough into 3 equal parts and shape them into long loaves, then put them on a baking sheet, making sure they are at least 10cm apart.
6
Leave to rest under the damp cloth until they have doubled in volume (around 45 minutes). Score the top of the loaves using a knife.
7
Spray some water on the surface of the loaves. Bake for 14 to 15 minutes in an oven preheated to 220°C.
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