for 1 bread

Chestnut puree

300 g	frozen peeled chestnuts, defrosted
6 dl	water
3 tbsp	rapeseed oil
3 tbsp	maple syrup
1 ½ tbsp	apple vinegar

Dough

250 g	gluten-free wholegrain rolled oats
200 g	Maizena cornflour
1 tbsp	ground psyllium
1 ½ tsp	baking powder
2 tsp	salt
¾ cube	yeast (approx. 30 g), crumbled

To bake

a little

gluten-free wholegrain rolled oats

How it's done

Chestnut puree

Place 200 g of the chestnuts in a blender along with all the other ingredients up to and including the vinegar, puree until smooth. Coarsely chop the remainder of the chestnuts, set aside.

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Mix in the yeast, add the chestnut puree, mix well with a risotto spoon until you have a gooey dough; do not knead. Mix in the reserved chestnuts, cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To bake

Place the pot (incl. lid) in the lower half of a cold oven. Preheat the oven to 240°C. Remove the pot from the oven, flour the base of the pot. Ease the dough away from the edge of the bowl using a dough scraper, place in the hot pot, cover and bake for approx. 35 mins. Remove the lid and bake for a further 15 mins. Remove the pot from the oven, take out the bread, leave to cool on a rack.

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