Chestnut and Buckwheat Bread with Yogurt (Gluten-free, Dairy-free)

Name: Chestnut and Buckwheat Bread with Yogurt (Gluten-free, Dairy-free)
Yield: 8
Cuisine: English,Signature Cuisine
Ingredients: Chestnut flour: 90 g of; Buckwheat flour: 220 g of; Brown rice flour: 40 g of; Coconut yogurt: 100 g of; Water: 300 ml of; Dry yeast: 7 g of; Almond flour: 50 g of; Tapioca starch: 40 g of; Flax seeds: 40 g of; Psyllium husk: 10 g of; Egg(s): 1; Salt: 6 g of; Water: 100 ml of; Sesame: 2 tbsp. of

Features:

Cuisine:

1 h 30 min
Serves 8
Medium

Ingredients

FOR FERMENTATION:
90 g of Chestnut flour
220 g of Buckwheat flour
40 g of Brown rice flour
100 g of Coconut yogurt
300 ml of Water
DOUGH:
7 g of Dry yeast
50 g of Almond flour
40 g of Tapioca starch
40 g of Flax seeds
grounded
10 g of Psyllium husk
1 Egg(s)
6 g of Salt
100 ml of Water
Bread Garnish:
2 tbsp. of Sesame

Directions

This recipe for chestnut bread is quite intriguing, as it involves fermentation. While it’s not a traditional sourdough bread, it’s a simpler version where flour ferments with yogurt. I prefer using my homemade live coconut yogurt, but if you can consume dairy, then 10% yogurt will do, too. The key is to use yogurt containing live bacteria.

So, the fermentation makes the flour more easily digestible, while the fat and proteins in the yogurt help make the bread softer. We will receive bread that is quite dense to the touch, but it will practically melt in your mouth.

Bon Appétit!

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Steps

1 Done	Mix all fermentation ingredients in a glass or ceramic bowl until a smooth, soft paste. Cover the bowl with a towel and place it in a covered but not turned-on (!!!) oven for 12 to 24 hours. During this time, the flour will ferment well. The mixture will slightly increase in volume and a pleasant sour-milk flavor will develop.
2 Done	After that, remove the bowl from the oven and turn it on to 35 degrees Celsius.
3 Done	Mix the dry dough ingredients in a large bowl, then add the fermented mixture, water and egg. Mix it thoroughly until you obtain a uniformly blended, medium thick dough.
4 Done	Cover the baking dish with baking paper, or grease it with coconut or ghee oil and sprinkle the baking dish with sesame seeds.
5 Done	Place the dough in the baking dish, smooth its surface with wet palms and sprinkle sesame seeds generously the top. Let the dough rise for around 40 minutes either in the oven at 35 degrees Celsius or room temperature for approximately 1.5 hours (2 hours if the room is cool). The dough should rise by about 30 to 40%.
6 Done	Then, remove the dough from the oven if you have put it in. Preheat the oven to 220 degrees Celsius.
7 Done	Place the baking dish with the dough in the preheated oven and bake it first for 20 minutes at 220 degrees Celsius. Then, reduce the temperature to 200 degrees and bake for another 20 minutes. At this point, the crust should have a nice brown color. Next, cover the bread surface with tin foil, reduce the temperature to 180 degrees Celsius and bake the bread for another 35 minutes. At this point, the bread should be fully cooked and the crust should emit a thud when tapped.
8 Done	Remove bread from the oven and cool in the baking dish for no more than 5 minutes. Then, transfer it to a wire rack to cool completely. Slice and serve the bread only after it has cooled completely.
9 Done	Store the bread on a kitchen surface or table. Do not cover it with anything. Place it cut-side down on a board, otherwise, the cut will dry out. The bread stays fresh for 2 to 3 days. Bon Appétit!