for 4 people

Dough

500 g	wholemeal flour
2 tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 sprig	rosemary, finely chopped
3 dl	water
2 tbsp	olive oil
2 tbsp	apple vinegar
3 tbsp	birnel (pear syrup)
200 g	frozen peeled chestnuts, defrosted, roughly chopped

Bread

	water, for brushing
1 sprig	rosemary, needles removed

Bean puree

1 tin	white beans (approx. 400 g), rinsed, drained, 3 tbsp set aside
2 tbsp	white almond cream
1 tbsp	quince jelly
1	organic lemon, use grated zest and 1 tbsp of juice
1 tbsp	water
¼ tsp	salt
a little	pepper

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.

Show complete recipe