French Chestnut Flour Bread (“Pain de Châtaigne”) – A Rustic Wartime Loaf From World War 2

There’s something profoundly comforting about the aroma of freshly baked bread, and when that bread is infused with the delicate sweetness of chestnut flour, the sensory experience becomes truly remarkable.

During World War II, resourcefulness in the kitchen was not just a virtue—it was a necessity. Wheat flour was often scarce or heavily rationed, leading French bakers and home cooks to turn to alternatives like chestnut flour, a staple in certain regions of France for centuries.

This French Chestnut Flour Bread pays homage to those inventive wartime bakers, blending tradition with innovation to yield a loaf that’s subtly nutty, tender, and entirely unforgettable.

History

Chestnut flour has deep historical roots in parts of rural France, especially in regions like Corsica and the Ardèche, where chestnut trees flourished. It was a staple before and during World War II, when standard wheat flour was sometimes elusive.

Bakers supplemented or replaced wheat flour with chestnut flour to make bread more accessible. The resulting loaves were heartier, denser, and carried a mild sweetness and earthy flavor profile.

For many who lived through the war, this “pain de châtaigne” became a symbol of resilience, creativity, and a reminder of simpler times when the essence of a loaf lay in its ability to sustain.

Equipments

• Large mixing bowl
• Medium mixing bowl
• Wooden spoon or spatula
• Kitchen scale (recommended for accuracy)
• Clean kitchen towel or plastic wrap
• Loaf pan or baking sheet lined with parchment paper
• Wire rack for cooling
• Oven, preheated for baking

Ingredients

• 200g chestnut flour (about 2 cups)
• 300g bread flour or all-purpose flour (about 2½ cups)
• 7g active dry yeast (1 standard packet)
• 1 teaspoon salt
• 350ml lukewarm water (about 1½ cups)
• 1 tablespoon olive oil (optional, for additional moisture)
• Extra flour for dusting

Instructions

Step 1: Activate the Yeast

In a medium bowl, combine the lukewarm water with the yeast. Stir gently and allow it to sit for about 5-10 minutes until a light foam forms on the surface, indicating the yeast is active.

Step 2: Combine the Flours

In a large mixing bowl, whisk together the chestnut flour, bread flour, and salt. Ensure they are well combined to distribute the salt evenly.

Step 3: Mix the Dough

Slowly pour the activated yeast mixture into the flour blend. Add the olive oil if using. Stir with a wooden spoon or spatula until the mixture forms a sticky dough. If it’s too dry, add a bit more water, one tablespoon at a time. The dough should be slightly sticky but workable.

Step 4: Knead the Dough

Turn the dough out onto a lightly floured surface. Knead gently for about 10 minutes until smooth and elastic. Don’t overwork it—chestnut flour lacks gluten, so the dough won’t feel as springy as a pure wheat dough, but you should still achieve a cohesive, pliable texture.

Step 5: First Rise

Place the dough back into the lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for about 1 hour or until doubled in size.

Step 6: Shape the Loaf

Punch down the risen dough gently to release any large air bubbles. Form it into a loaf shape. Transfer it to a loaf pan or onto a parchment-lined baking sheet. Cover and let it rise again for about 30-45 minutes until it puffs up slightly.

Step 7: Bake

Preheat your oven to 220°C (430°F). Once the dough has risen, slash the top with a sharp knife to allow steam to escape. Place the bread in the oven and bake for 10 minutes at 220°C, then reduce the heat to 190°C (375°F) and continue baking for an additional 25-30 minutes. The bread is done when it sounds hollow when tapped on the bottom.

Step 8: Cool Before Slicing

Remove the loaf from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This resting period allows the crumb to set, resulting in a more enjoyable texture.

Special Notes

• Flour Ratios: Chestnut flour is gluten-free and tends to produce a denser texture. Mixing it with wheat flour helps provide structure and rise.
• Flavor Profile: The bread will have a subtle sweetness and a slightly nutty flavor. It pairs exceptionally well with fresh butter, jam, or soft cheeses.
• Storage: Wrap your cooled bread in a clean cloth or store in an airtight container to maintain freshness. Slight dryness is normal over time—just toast slices to revive them.

Nutrition (per slice, approx.)

• Calories: ~170 kcal
• Carbohydrates: ~32g
• Protein: ~5g
• Fat: ~2g
• Fiber: ~3g
• Sugar: ~1g
• Sodium: ~170mg