makes 4 small loaves
Through much of Europe, especially in antiquity, chestnuts were an important source of starch and protein before the introduction of wheat and, later, potatoes. This is not the cheapest bread in the book, simply because a can or jar of peeled chestnuts costs more than typical baking ingredients. However, you might find it a bit of a pain to roast and peel chestnuts. (I definitely do.) If you purchase peeled chestnuts, it becomes a simple dump and stir process.
As in the Hazelnut Bread, for this recipe I use a nut puree with milk, which ferments alongside a more traditional starter. Then, as I do in my Pan Pugliese and Kørntüberbrot, I incorporate chunks of the featured ingredient (in this case, chestnuts) into the dough to create islands of contrasting texture and flavor in the finished loaf. As for the currants, well, those seemed appropriate for a holiday-themed bread. Come to think of it, while I’m doing this mini inventory of the inspirations for this bread, they’re informed by an impulse similar to that behind my Raisin Walnut Bread, only sweeter and with a softer crumb.