I love the nutty, sweet flavor of chestnut flour and have been adding it into some of my breads and baked goods the past few years. In this recipe for crusty bread rolls, I added just a little chestnut flour (a little goes a long way) to some white wheat flour to replace some of the bread flour I normally use, then added some toasted walnuts for added flavor and texture.
These rolls are great used for sandwiches, and they work well stuffed with just about any cured meat and cheese combination. Although I used my dough to create rolls, you could also use the dough for loaves of bread, or create half as rolls and one small loaf of bread instead.
Chestnut flour is becoming more readily available in North America and I have found it in the organic section of my local grocery stores as well as specialty organic food stores. If you cannot find chestnut flour, feel free to substitute white wheat or bread flour for the chestnut flour used in this recipe.
- 1 1/2 Cups Bread Flour
- 1 Cup White Wheat Flour
- 1/4 Cup Chestnut Flour
- 3 Teaspoons Instant Yeast
- 3/4 Teaspoon Sea Salt
- 2 Tablespoons Shortening
- Warm Water, About 1 3/4 Cups
- 1/2 Cup Chopped Walnuts
- Mix together the three flours, yeast and salt, and stir well to mix.
- Add shortening and just enough water to make a rough dough that just comes together, about 1 3/4 cups.
- Start with 1 1/2 cups, and add additional as needed.
- Add the chopped walnuts, and knead the dough on a lightly floured surface for 7 to 8 minutes or until the dough is smooth and elastic.
- Lightly oil a large bowl and place the dough into the bowl. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 to 2 hours.
- Preheat oven to 400 degrees F.
- Divide the dough into 12 equal sized balls.
- Line baking sheets with silicone sheets, or cornmeal.
- On a lightly floured surface, use a rolling pin to roll the balls of dough into flat ovals about 7 inches long and 5 inches wide.
- Start at one end and roll each oval into a fat tube and carefully place on the baking sheet.
- Continue with the remaining dough balls and place on the baking sheets leaving 3 inches between rolls.
- Cover with kitchen towels and let rise 45 minutes.
- Use a bread lame or sharp knife to cut slits on top of each roll.
- Bake for about 30 minutes or until the internal temperature of the rolls is 190 degrees F. and rolls are lightly browned.
- Cook on a wire rack and store in an airtight container.