I really love Dan Lepard’s way of making nutty breads, which uses nut flours, nut pastes and actual nuts to build up complex flavours in an already lovely sourdough base. I’ve already made the walnut bread from The Handmade Loaf which was perfect with soups, and this chestnut and hazelnut bread is from the same book. Here there’s a paste of roasted hazelnuts and cream, crumbled roasted chestnuts as well as chestnut flour for a gorgeously subtle loaf. Lovely with cheese, honey or just the best olive oil and salt.
