Moist and Sweet Vegan Chestnut Bread
Moist and Sweet Vegan Chestnut Bread
Make Deliciously Soft Vegan Chestnut Bread That Melts in Your Mouth
A special autumn baking treat! Let’s make moist and tender vegan chestnut bread using seasonal chestnuts. It’s perfect for tearing apart along the layers, or you can use it as an open-faced sandwich for a delightful brunch. Enjoy this healthy and delicious chestnut bread recipe loved by all ages.
Vegan Chestnut Bread Dough Ingredients- 260g Bread Flour (sifted twice for best results)
- 20g Vegetable Oil (use a neutral-flavored oil like grapeseed or canola)
- 20g Unrefined Cane Sugar (using brown sugar or unrefined sugar adds more flavor)
- 2g Salt (coarse or sea salt is recommended)
- 4g Instant Dry Yeast
- 140g Lukewarm Water (water should be comfortably warm to the touch)
Sweet Chestnut Spread Ingredients- 120g Cooked Chestnuts (peeled, seeded, and mashed until smooth)
- 20g Rice Syrup (or substitute with maple syrup or corn syrup)
- Pinch of Salt (adjust to taste)
Nutty Chestnut Crumble Topping Ingredients- 80g Cooked Chestnuts (finely chopped or mashed)
- 20g Whole Wheat Flour (or cake flour)
- 10g Vegetable Oil
- 8g Rice Syrup (or substitute with maple syrup or corn syrup)
- 1g Baking Powder (helps make the crumble crispy)
- Pinch of Salt
- 120g Cooked Chestnuts (peeled, seeded, and mashed until smooth)
- 20g Rice Syrup (or substitute with maple syrup or corn syrup)
- Pinch of Salt (adjust to taste)
Nutty Chestnut Crumble Topping Ingredients- 80g Cooked Chestnuts (finely chopped or mashed)
- 20g Whole Wheat Flour (or cake flour)
- 10g Vegetable Oil
- 8g Rice Syrup (or substitute with maple syrup or corn syrup)
- 1g Baking Powder (helps make the crumble crispy)
- Pinch of Salt
Cooking Instructions
Step 1
Let’s start by preparing the vegan chestnut bread dough. In a bowl, combine the sifted bread flour with unrefined cane sugar and instant dry yeast. Gently mix the dry ingredients to prevent clumping.
Step 2
Make a well in the center of the dry ingredients and pour in the 140g of lukewarm water. Let it sit for a moment for the yeast to activate. Then, add the 2g of salt around the edge of the bowl. Be careful not to let the salt directly contact the yeast, as it can inhibit its activity.
Step 3
Add the 20g of vegetable oil. Mix with a spatula until no dry flour is visible, then knead by hand until a smooth and elastic dough forms. Kneading for about 10-15 minutes will develop the gluten, resulting in a soft dough.
Step 4
Place the kneaded dough in a bowl, cover with plastic wrap, and let it undergo its first proofing in a warm place. Allow the dough to double in size, which typically takes about 1 hour. After proofing, gently punch down the dough to release the air. Repeat this process once more for the second proofing.
Step 5
For the third proofing stage, place the deflated dough into your desired bread pan(s). Fill the center with a generous amount of the sweet chestnut spread. Ensure the dough fills about 70-80% of the pan. Then, allow the dough to double in size again in a warm place for the second rise. (Tip: If you don’t have chestnut spread, you can substitute it with store-bought chestnut jam or other fruit jams for a delicious alternative. This recipe makes 3 loaves.)
Step 6
Once the second proofing is complete, evenly sprinkle the prepared nutty chestnut crumble topping over the risen bread dough. Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until golden brown and fragrant. Enjoy your homemade vegan chestnut bread! Baking time may vary depending on your oven’s specifications.
