I frutti genuini della nostra terra

San Martino Bread

350 grams of wheat flour, 250 grams of chestnut flour, 250 grams of walnuts, 2 glasses of warm water, 2 tablespoons of olive oil, salt, 40 grams of brewer’s yeast.

This bread is prepared with wheat flour and chestnut flour: depending on the taste you can increase one and decrease the other. In any case, one of the best pairings is the traditional one with the new wine and some cold cuts.

Mix the flour very well with the yeast dissolved in warm water. Let the dough rise under a cloth in a warm place (for example near a radiator) for at least 1 hour. At this point add the oil and nuts and form a sort of panettone. After raising for more than an hour, bake at 180 degrees. The bread will be ready when inserting a toothpick this will come out dry, ie after about 40 minutes.

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