Homemade Chestnut Bread with Crispy Crumble Topping

How to Make Delicious Crumble Chestnut Bread at Home

Homemade Chestnut Bread with Crispy Crumble Topping

Looking to use up some leftover ingredients? Gather your bits and pieces of diced chestnuts, fresh cream, and streusel topping to create a delightful homemade chestnut bread! This recipe incorporates Bob’s Red Mill whole wheat flour and unrefined sugar for a healthier, more homemade touch. The contrast between the soft, moist bread and the crunchy, sweet streusel topping is simply irresistible, especially when enjoyed warm. Let’s bake this wonderful crumble chestnut bread together!

Recipe Info

  • Category : Bread
  • Ingredient Category : Flour / Wheat
  • Occasion : Snack
  • Cooking : Grilled / Roasted
  • Servings : 3 servings
  • Cooking Time : More than 2 hours
  • Difficulty : Anyone

Ingredients

  • 1 standard loaf pan (approx. 9×5 inches)
  • 300g Bread flour
  • 60g Whole wheat flour
  • 5g Instant dry yeast
  • 1 tsp Salt
  • 25g Unrefined sugar
  • 130g Heavy cream
  • 60g Milk
  • 30~60g Water (adjust as needed)
  • 110g Canned diced chestnuts
  • 100g Streusel topping (crumble)

Cooking Instructions

Step 1

First, prepare the canned diced chestnuts. Drain them thoroughly using a sieve. Then, pat them dry with paper towels to remove any excess moisture. Lightly toss the dried chestnuts with a small amount of flour (this acts as a dusting agent) to prevent them from clumping together in the dough.

Step 1

Step 2

Now, let’s make the dough! In a stand mixer fitted with a dough hook, combine all ingredients except the streusel topping. Start by adding 30g of water and add more gradually (up to 60g) as needed. The amount of water required can vary depending on the humidity and flour type. Mix on low speed until a shaggy dough forms, then increase the speed to medium and knead for about 8-10 minutes, or until the dough is smooth, elastic, and can be stretched into a thin windowpane without tearing. Since whole wheat flour is included, you don’t need to achieve a perfect 100% gluten development. Once the dough is ready, shape it into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place (around 30°C or 85°F) for 40-50 minutes, or until it has doubled in size.

Step 2

Step 3

After the first rise, gently punch down the dough to release the gas. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover it with a damp cloth or plastic wrap and let it rest for a ‘bench rest’ or intermediate proof for 10-15 minutes. This helps relax the gluten, making the dough easier to shape.

Step 3

Step 4

Once the dough has rested, it’s time to shape the loaf. Lightly flatten the dough into an oval shape. Distribute the prepared diced chestnuts evenly over the surface of the oval dough. Carefully roll the dough up tightly from one of the longer sides, pressing gently as you go. Pinch the seam at the bottom firmly to seal it and shape it into a log.

Step 4

Step 5

Place the shaped dough seam-side down into your greased loaf pan. Gently press down on the dough to ensure it fits snugly. Generously sprinkle the streusel topping evenly over the top of the dough. This will create a lovely crunchy crust.

Step 5

Step 6

Cover the loaf pan loosely with plastic wrap or a damp cloth and let it undergo its second proof in a warm place (around 30°C or 85°F) for 30-40 minutes, or until the dough has risen about 1 cm above the rim of the pan. Meanwhile, preheat your oven to 170-180°C (340-350°F). Once the second proof is complete, bake the bread for 30-35 minutes, or until the crust is golden brown and the sides are nicely colored. The internal temperature should reach around 90-95°C (195-205°F). Your delicious crumble chestnut bread is ready to enjoy! It’s especially wonderful when served warm.

Step 6



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