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    Pan Martěn

  • 250 g. (9 oz.) chestnut flour
  • 350 g. (12 oz.) white flour
  • 100 g. (4 oz) of walnut kernels, roughly chopped
  • live yeast
  • 1 tablespoon olive oil
  • a glass of milk
  • a pinch of salt
    On a pastry board mix the two flours, adding a little salt.
    Add the walnuts and the oil. Having dissolved the yeast in warm milk, add them to the flours mixture kneading into a soft dough. Cover and let it rise for 1 hour on a baking pan in a warm room.
    Formaggio misto dell'AltaValleScrivia Bake in a pre-heated oven at 175° C / 350°F for 50-60 minutes.
    Serve this autumn-winter bread with some young "Formaggetta mista dell'Alta Valle Scrivia" cheese (made with 60% cow, 20% ewe and 20% goat milk).