For one large loaf or two smaller loaves

Ingredients:

For the sourdough

• 50 g starter (rye sourdough)
• 150 g rye flour type 997
• 250 ml water (approx. 38°C)
• Place the ingredients in a bowl and mix with a wooden spoon. Cover with a damp cloth and leave to stand overnight (or 12 hours) at room temperature. 

For the chestnut puree

• 120 g chestnuts (pre-cooked) roughly chopped
• 240 g milk
• Place the chestnuts in a small pan with the milk. Heat and simmer for approx. 15-20 minutes until the chestnuts have almost completely absorbed the milk. Then puree and leave to cool.

For the main dough

• 500 g rye flour type 997
• 350 g wheat flour type 1050
• 250 g chestnuts (pre-cooked) roughly chopped
• 5 g yeast (room temperature)
• 20 g salt
• 25 g honey
• 300 - 350 g water
• 4 tbsp cold coffee to spread

Dissolve the yeast in a little lukewarm water.

For the main dough: Place the flours, chestnuts, salt, honey, chestnut puree, sourdough and water in a large mixing bowl. (The amount of water may vary. Add carefully!) Knead into a smooth dough using the dough hook of the food processor.

Cover with a damp cloth and leave to rise in a warm place for another 3 hours. Now work the dough into a round loaf on a lightly floured work surface. Place in a floured proofing basket with the end facing upwards and leave to rise for another 1 hour, covered with a dry cloth.

During this time, heat the Merklinger to approx. 300-350°C. Tip the chestnut bread onto the floured slide, brush with the coffee, cut into it and place in the hot Merklinger.

Bake on the fireclay stone (stone temperature approx. 160-180°C) for approx. 60 minutes until crispy. Allow the heat to drop to approx. 220°C.

Leave to cool completely on a wire rack.