Chestnut flour is very important in Corsican cuisine because in the old days, when means of communication with the continent were rare and expensive, the Corsican did not have enough wheat on the island to reach self-sufficiency. As a consequence, to replace wheat flour they used chestnut flour because chestnut trees are very abundant in Corsican forests. That is the reason why in Corsica most people call the chestnut tree “arbre à pain” (bread tree). Today chestnut is still omnipresent in Corsican food and gives breads and pastries a unique taste.
- 200 g strong white bread flour
- 150 g chestnut flour
- 1 teaspoon dry active yeast
- 18 cL lukewarm water
- 1/3 teaspoon salt
- 2 tablespoons pine nuts
- Put the flour in your bread machine or a salad bowl. Make a small indent in the middle and put the water and yeast. Put salt in a corner (no contact with the yeast – very important)
- Mix all together, add the pine nuts and work the dough for about 15 minutes.
- Leave the dough to rest covered, in a warm place, for 1h30.
- Knock down the dough and shape it into a round bread.
- Leave to rise, covered with lightly oiled cling film, for 30 minutes.
- Preheat the oven (210°C).
- Cut 4 or 5 lines in the bread, glaze with a bit of water and sprinkle with white bread flour.
- Put in the oven. Cook the first 10 minutes at 210°C and then 20 minutes at 180°C.
Bonu appitittatu! (means “Bon appétit” in Corsican language)
This bread has quite a healthy profile. As any bread, it is mainly made of flour, as a consequnce carbohydrates, so it is very energetic. This is good if you practice exercice. If not, first you should do and second, you should limit the amount of carbohydrates you eat because otherwise your body will not be able to “burn” this energy, leading to weight gain.
In addition to this, this bread contains good levels of fiber,vitamins and minerals compared to a basic white bread thanks to the chestnut flour.
Greenhouse gas emissions
This recipe generates low greenhouse gas emissions.