John Myers
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Chestnut and Potato Bread
The perfect chestnut and potato bread recipe with a picture and simple step-by-step instructions.
- 200 ml Water
- 100 ml Low fat milk
- 1 pinch Salt
- 1 pinch Cane sugar
- 250 g Wheat flour
- 100 g Rye flour
- 100 g Wholemeal rye flour
- 0,5 packet Sourdough extract
- 0,5 packet Dry yeast
- 80 g Boiled potatoes
- 40 g Chestnuts pre-cooked and peeled
Potatoes & chestnuts
- It is best to take the boiled potatoes from the day before – so that they are cold. – is also suitable for using leftovers – do not boil 1-2 potatoes for the small amount! For the chestnuts, I use pre-cooked and peeled (ready-made product). Now chop both ingredients into small pieces.
to make dough
- Put the ingredients in the above sequence including dry yeast in the BBA and start the Basic “Level I” program. When the signal sounds for additional ingredients, add the potatoes and chestnuts (see above). The BBA takes care of the rest by itself. Duration a total of 3 hours at BBA Unold. Let cool down briefly and then remove from the mold.
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