Chestnut Bread with Rosemary

Mix the flours and salt. Melt the yeast in the water and add the oil. Add the liquid to the flour form and mix. Knead the dough by hand for five minutes and then work the chopped rosemary under the dough. Let rise on the heat for one hour.

Form loaves – about 2 cm thick, brush with lukewarm water and sprinkle the rosemary needles and press firmly. Put the loaves in the cold oven and bake at 200 °C for half an hour.

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