Chestnut and cranberry loaf

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.