No knead chestnut swirl bread
For the dough:
  • 350g wholemeal spelt flour
  • 2 tbsp sugar
  • 1 tbsp vanilla sugar
  • 1,5 tsp salt
  • ½ tsp active-dry yeast
  • 250ml spelt milk + some for brushing
  • 50ml rapeseed oil + for working
For the filling:
  • 380g fresh chestnuts (unpeeled weighed)
  • 200ml spelt milk
  • pulp of one vanilla pod
  • 50ml maple syrup
For icing
  • 50g icing sugar
  • 1-2 tbsp orange juice
  1. For the dough combine all dry ingredients in a large bowl. Combine oil and milk and stir until all ingredients are well incorporated. The dough should be wet and sticky. Cover bowl and let it rest over night at room temperature.
  2. To prepare the filling preheat oven to 200°C and use a paring knife to cut an „X“ into the flat side of chestnuts. The knife should pass through the shell and barely into the flesh. Spread on a baking sheet, cut side up. Bake for 20-25min until shells peel back. Peel chestnuts (including the inner skins) while still hot. Afterwards blend together chestnuts, milk, pulp of vanilla pod and maple syrup until creamy. Store in fridge til next day and try hard not to eat it all.
  3. On the next day flour a work surface, place dough on work surface and sprinkle with more flour. Fold the dough over on itself twice, brush slightly with some oil and roll into a rectangle (about 5mm thick) using a rolling pin.
  4. Spread the dough with the chestnut cream and roll up length-wise. Using a sharp knife, cut log in half length-wise but leave about 2 cm at the head uncut. Then twist the dough by gently lifting one strand over the other strand until you reach the end of the log. Pinch edges together to connect.
  5. Oil baking tray and transfer dough into baking tray. Cover with a kitchen towel and allow to rise for 1-2 hours.
  6. Preheat oven to 180°C and before the dough is ready to be baked, lightly brush with some extra spelt milk, bake for 20 minutes, then brush again with spelt milk and bake again for 20 - 25 minutes.
  7. For the icing mix together icing sugar with orange juice and pour over ready baked swirl bread
Recipe by piroggi at