Maroni Bread

Mix chestnut flour, spelt flour and salt in a bowl. Make a hollow in the middle. Dissolve the yeast in a little warm water and add to the hollow with the remaining water.

Knead into a dough and knead vigorously for 10 minutes. The dough has the right texture when it no longer sticks to your hands. Place the dough in a large enough bowl and cover with a wet tea towel and let rise for about 90 minutes.

Preheat the oven to 170 °C convection oven.

Knead the dough again vigorously and knead in the pine nuts at the end.

Shape the dough into loaves and place them on a baking tray covered with baking paper. Cut the surface a few times not too deep. Bake the chestnut bread for 35 minutes.

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