Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Bread
Bean puree
Utensils
One casserole dish with a lid
How it's done
Dough
Mix the flour, salt, yeast and rosemary in a bowl. Add the water, oil, vinegar and pear syrup, mix and knead to form a soft, smooth dough. Knead in the chestnuts. Cover the dough and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Bread
On a lightly floured surface, flatten the dough a little, then shape into a ball and place on a sheet of baking paper (cut slightly larger than the base of the cooking pot). Brush with a little water, sprinkle the rosemary on top. Cover and leave to rise again for approx. 30 mins.
Bake
Place the pot (incl. lid) in the lower half of a cold oven. Preheat the oven to 240 °C. Place the bread and baking paper in the hot pot. Cover and bake for approx. 30 mins. in the lower half of the oven. Remove the lid and bake for a further 10 mins. Remove the bread from the oven, leave to cool on a cooling rack.
Bean puree
Place the beans, 1 tbsp of almond butter and all the other ingredients in a blender, puree. Plate up the bean puree, top with the reserved beans, drizzle the remainder of the almond butter on top. Serve with the chestnut bread.
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