Bread with chestnuts and pine nuts

Unusual but delicious semi-sweet bread! Don't feel intimidated by it, just try it out!

 

Recipe of Evi Voutsina,

from "Gastronomos" magazine of  "KATHIMERINI" newspaper (2008)

Ingredients (for 1 loaf of bread):
750gr. of white soft flour
250gr. of fine semolina
1 tea-cup of lukewarm milk
1 tbsp of honey
3 tsp of dry yeast
1 tsp of ground nutmeg
500gr. of chestnuts, cut in half (weighed after peeling)
1/2 tea-cup of lightly toasted pine nuts
1 tbsp of butter

Method:
Put into a mixing bowl (or a food processor) all the ingredients except chestnuts, pine nuts and butter.

Mix the ingredients, then add the lukewarm water and start kneading until you end up with a smooth and soft dough. It needs a good kneading using your fists. Then add the butter and continue kneading until is absorbed.

Stretch the dough with your palms to be elongated and flat, scatter the chestnuts and the pine nuts on top and turn the dough into a roll.

Place the bread in a bundt cake tin (or an oven pan) lined with baking paper. Cover the bread with a clean kitchen towel and leave in a warm place to rise and double in size.

Preheat the oven to 175°C.

Brush the bread with the lukewarm milk, make a few holes with a wooden skewer here and there and bake for about 1 hour.