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A bread that knows autumn

The chestnut flour is a very important product for our Apennines. Only been here for me on the hills between Bologna and Modena, it is easy to find, among the traditions of rural households, this flour-based dishes, such as ciacci, the Menni, the chestnuts and chestnut polenta.

down a bit 'more, from the Tuscany, it is common to find breads made with chestnut flour, such as the delicious Moroccan Casola .

E 'Needless to say, chestnut flour was once the flour to the poor, used when it was difficult to have cereals such as wheat and barley.

course, as often happens, today's meal Chestnut is treated as a niche product, sometimes difficult to find and often very expensive.

important addition to the nutritional values, chestnut flour is great for flavor and aroma can be brought to the bread. They taste sweet but wild, who knows of wild berries and sunset.
This recipe, a bread that knows autumn, is primarily an experiment (or process-empty pantry).
Then it becomes a breakfast breads, fantastic with a little 'honey in the morning, but at the same time is a very interesting bread served with cheese and composed.
As you will see in the recipe, I used the dough around 300 grams of dough "autolytic ( see previous post), but only for convenience in what I was doing other experiments with autolysis. If you do not have time or desire to prepare you too un'autolisi above, you can replace approximately 300 grams with 200 grams of wheat flour and 100 grams of water. But if you're feeling in the eye and certainly can not go wrong.

A bread that knows autumn
chestnuts figs raisins

400 grams of dough ready
350 grams of dough "Autolytic" (replaceable as mentioned above)
8 tablespoons chestnut flour
250 grams of warm water
2 tablespoons agave (or honey or malt, maybe chestnut)
2 tablespoons extra virgin olive oil Olive
6 tablespoons of raisins (or more)
5-6 dried figs, cut into four parts


salt Mix the dough with water and ready-mix "Autolytic "(a neologism ???), then add the remaining ingredients (salt at last) continuing to mix vigorously. Dough will be a bit 'touchy, tough, and for this you should not feel despondent but continue to mix for good until you got a smooth and uniform.
let rise for 4-5 hours, until nearly doubled, then the formed loaves of about 500-700 grams. Let rise again for a couple of Oretta until you feel the soft dough under your hands.
Bake at maximum temperature for about 10 minutes, then finish cooking at 180 ° C.

Ps Be careful when cooked, especially at the bottom of the loaves, as the chestnut flour tends to burn faster than other flours.