With the arrival of autumn, consider replacing traditional white pasta bread with a seasonal option.
Nutritionist Monica Santos shares a recipe for homemade brown and nut bread.
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25/09/2026
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O autumn began this wednesday, and the few temperature begins to dropso the days when it feels good to wake up and count on a hot bread at breakfast. What if, besides do you still have the colors and flavors of the season?
To always have fresh bread at home, you don't need much! Based on seasonal ingredients, nutritionist Monica Santos presents to the network of Hospitals of the Light a season recipe.
With chestnuts and nuts, this recipe forms a combination of textures that results in a cute little kernel and a crackling crust that yields 1 Kg of bread.
Here's the recipe for nut and nut bread from nutritionist Monica Santos
Ingredients
400 grams of chestnut flour or 650 grams of raw chestnuts for flour preparation
200 grams of oatmeal
300 mL water
100 grams of nuts broken roughly
15 grams dry baker yeast or 30 grams fresh baker yeast
1.5 teaspoon salt
Method of preparation
1 . Add the dry ingredients with the exception of yeast, and peel them into a container to make the dough.
2 . In another container mix warm water (about 37.oC) with yeast until it is dissolved. Mix the water with yeast in the mixture of flours seasoned with salt and knead until an elastic consistency.
3 . Let it rest until the volume is doubled (between 30 and 60 minutes, depending on the ambient temperature). Go back to kneading and add the nuts, mixing so that they distribute evenly in the dough.
4 . Mould, with the help of oatmeal, 4 round breads with about 250 grams or 8 with about 125 grams and place them on a tray to go to the oven lined with vegetable paper.
5 . Bind the surface of the loaves with a knife and let it take about 30 minutes. Take to the preheated oven at 220oC about 40 minutes, checking the degree of cooking from 30 minutes.
Method of preparation of chestnut flour:
1 . Cut the chestnuts longitudinally. Bake them. Peel and skin the chestnuts still warm and let them cool completely.
2 . In a food processor, reduce chestnuts to flour. Use flour immediately or store it in an airtight container in a dry environment.