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Chestnut bread

Chestnut bread

In these autumn days there is a desire for fragrant, nutritious and energy-giving foods. Here is the bread with chestnuts and walnuts, simply delicious, fragrant, crunchy and perfect for a snack or a healthy breakfast that gives the sprint to the day. And then chestnut flour is a precious source of antioxidants, which are not altered by cooking (Wani et al, J Adv res, 2017) and are useful in combating free radical damage. In short, who wants a slice of this delight…?


300 grams of durum wheat flour
200 grams of chestnut flour
20 grams of walnuts
50 grams of already boiled and peeled chestnuts
7 grams of fresh brewer’s yeast
2 tablespoons of extra virgin olive oil
350 ml of lukewarm water
1 tablespoon of finely ground sea salt
Chop the walnuts and chestnuts into coarse pieces. Pour the warm water into a glass, add the yeast and let it melt. On the work surface, mix the flours and pour the yeast dissolved in water. Add the oil and start kneading. Incorporate the salt and then also the walnuts and chestnuts. Add water if the dough is too dry. Put the bread in a bowl and cover with a cloth, let the bread rest for a couple of hours in a warm place. Take the dough again and give it the shape of a loaf. Make cuts on the surface and let the bread rest for another two hours. After this time, bake the bread at 200° C for 14 minutes, then lower the temperature to 180° C and continue cooking for 20 minutes. Try the toothpick test, in case you bake the bread for another 5 minutes. Remove from the oven and enjoy this beauty!
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