Chestnut and corn bread

There is no better way to start a Sunday than with crispy, warm bread!
And why not enjoy what we have in season? São Martinho is over but the chestnut season is not over yet
So, to make this bread bake 220 g of nuts and grind, in 1 2 3, to get the consistency of flour.
To 100 ml of warm water add 1 sachet of baker's yeast (or 11 g of dry yeast), 1 teaspoon of sugar or honey and 100 g of wheat flour and leave in a warm place to double in size. This will serve as a mother dough for our bread to grow.
Apart, add the 220 g of chestnut flour with 100 g of cornmeal and 80 g of wheat flour. Add 1 pinch of salt and 150g of water. Mix everything together with the mother dough and let it rise for one hour or until doubled in size. Bake at 180º C for 50 minutes and eat without blame

Catarina, Pitada Aqui e Acolá