Chestnut bread

Paul Hollywood's mix of chestnut flour, walnuts and sultanas makes a deliciously different bread that's sure to be a star in your repertoire.
By Paul Hollywood
Chestnut bread
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus 2 hrs rising
  • Effort: easy



  • 250 g strong bread flour
  • 250 g chestnut flour
  • 15 g salt
  • 25 g fresh yeast
  • 40 g butter
  • 300 ml water
  • 90 g walnuts
  • 100 g sultanas


1. Mix the flours together in a large bowl and add the salt, yeast and butter.

2. Gradually pour in the water until you have incorporated all the flour in the bowl to make a soft dough.

3. Tip the dough onto a lightly floured surface and knead with your fingers and the heel of your hand for 5 minutes until smooth - it should become springy to the touch. Return the dough back to the bowl to rest for 1 hour - until it has doubled in size.

4. Add the walnuts and sultanas to the dough and mix in well with your hands, shape the dough into a ball and place onto a greased baking tray. Leave to rise for another hour - it should double again in size.

5. Set the oven to 210C/gas 7. Slash the top of the dough with a knife and sprinkle with flour; bake for 30 minutes - the bread should sound hollow when tapped.

6. Remove from the oven and cool on a wire rack. Serve with a strong cheese.

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