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Rischart's "Tyrolean Chestnut Bread" is back! | Just in time for autumn, the traditional Munich bakery Rischart is once again offering an autumnal bread in its bakery counters: the delicious "Tyrolean Chestnut Bread"—a 300-gram mixed wheat bread made from 90% wheat flour and 10% rye flour. Since I've always been a big fan of the popular chestnuts for colder days and I already knew this delicious bread from last autumn, I naturally headed straight to my usual Rischart branch to buy some. Armed with the now-available seasonal autumn bread, nothing stood in the way of an intensive tasting. Read on to find out how the Tyrolean Chestnut Bread tasted, what makes it so special, and how to properly taste bread.
This is what Rischart's Tyrolean chestnut bread looks like.
Autumn is chestnut season – Rischart's delicious Tyrolean chestnut bread
What about you? – Do you also enjoy eating chestnuts – those well-known brown fruits with a hard shell and a delicious, edible kernel? And can you simply not walk past the small chestnut stands, usually located in the city, without buying a bag? – That's how it is for me, at least, whenever the temperatures drop and I'd like to warm up a little from the inside out.
So my anticipation was all the greater when I learned that Rischart had added a delicious chestnut bread to their extensive bread selection for this autumn. Anyone who hasn't yet tried this bread should definitely give it a go, because Rischart's Tyrolean chestnut bread contains not only wheat flour (90 %) and rye flour (10 %) but also fine chestnuts. If you're wondering whether you can actually taste them in the bread – yes, you can. Even if your bread is heavily topped, because the chestnuts incorporated into the bread give it a nutty and slightly sweet aroma – more on that in a moment.
The chestnuts impart a nutty and sweet aroma.
Interesting facts about marrons (sweet chestnuts)
Before we get to tasting Rischart's Tyrolean chestnut bread, here are a few interesting facts about the popular sweet chestnut. Did you know, for example, that the sweet chestnut is also called "Edelkastanie," "Echte Kastanie," "Keschde" (Palatinate), or "Keschtn" (South Tyrol), and is the only edible chestnut variety? It was chosen as "Tree of the Year" a few years ago (2018), grows up to 25 meters tall, and, thanks to its edible fruit and easily processed wood, is considered one of the most popular trees throughout Southern and Western Europe.
The history of chestnuts goes way back. Even in the Middle Ages, the sweet chestnut was a staple food for southern Europeans, although it originated far from Europe, in Asia Minor. Today, this popular tree grows in all warm regions of southern and western Europe, as well as in its native Asia and also in southern Germany. Fun fact: The horse chestnut, which we all know and which looks very similar, is not related to the sweet chestnut and should definitely not be eaten. So, anyone who goes collecting chestnuts to bake their own chestnut bread has celebrated too soon and should instead stop by Rischart's. 😉
Everyone knows: With the right bread, a butter and chive bread is almost unbeatable.
Let's get tasting – how to properly taste bread
Now then! We're going to taste the Tyrolean chestnut bread together. To make sure you do it right, here are a few tips on how to taste bread "professionally." 🙂 Of course, it's entirely up to you how you eat your bread, but you'll experience the greatest enjoyment if you taste it with all your senses. First, pay attention to the crust. How does it feel? Is it rough, covered with seeds, smooth, floured, soft, or rather crisp? For many, the crust of a loaf is the most important thing. Once you've inspected it, you can cut your chestnut bread in half. Quickly cut off your slice with a good knife and light pressure; don't squeeze the crust unnecessarily. Once you've halved your bread, you can gently press on the crumb – the inner, doughy part of the bread – to check whether your bread is rather elastic, soft, dry, firm, or moist – all criteria that tell you a lot about your bread.
Whether plain, with cheese and wine, or with butter – the chestnut bread is a winner all around.
Then slice one of your halves of chestnut bread. Take a slice and give it a good smell. I personally find that you can already detect a clear difference with Rischart's delicious Tyrolean chestnut bread. You can clearly smell the nutty and sweet aroma, and your nose will perceive a pleasant sweetness. You can also specifically smell the crust and the crumb to notice the difference and appreciate the bread's freshness.
With your first bite, you should definitely have both the crumb and the crust in your mouth. Chew it well and attentively, more intensely than you usually do. You'll notice the flavor changes as you chew, and the pleasantly sweet aroma unfolds in your mouth. Ask yourself: 'What does the bread taste like?', 'What different flavors can I taste?', 'Do I recognize the aromas I smelled earlier?' Also, consider what you would pair your bread with and what would make it taste particularly good. This way, you'll truly get the most out of your (chestnut) bread.
My autumn tip: Tyrolean chestnut bread!
I tasted my fresh chestnut bread according to the criteria above and I must say I'm truly delighted. I would even go so far as to say that it joins Rischart's walnut breadsticks, flower crust bread, and Pane Nero Di Pomodori as one of my new favorites. The very first bite immediately tells you that you're holding a very special bread in your mouth – the sweetness and nutty aroma are perfectly pronounced. For me, this is one of the few types of bread that I enjoy eating on its own.
Tyrolean chestnut bread goes particularly well with a mild cheese and a glass of good red wine. Personally, I also enjoyed it with salted butter, chives, and cress, or even on its own with pumpkin soup – a true all-rounder. Since it has a very intense flavor on its own, you don't necessarily need strong toppings or additions; it's best to simply experiment and see what you like.
How would you combine your chestnut bread?
By the way: If you're tasting the chestnut bread in comparison to one or more other breads, the rule of thumb for bread tasting is always: "start with light and mild breads and work your way up to dark and intensely flavored ones." Only cut into your bread when you're actually tasting it or feel like having a slice, otherwise it will dry out and become hard much faster.
I'm really curious to hear what you think of Rischart's Tyrolean chestnut bread and whether you'll be as enthusiastic about it as I am. The 300-gram loaf costs €3.54 and is available at every Rischart branch. From my perspective, it's a definite thumbs up!
+++ This post was created in cooperation with Max Rischart's Backhaus KG. Thank you! +++
Contact for inquiries
Website
Shop Tyrolean chestnut bread from Rischart
(You can buy the new chestnut bread at any local branch)
Read about everything I have experienced so far with and thanks to Rischart..
Pictures:
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- Everyone knows: With the right bread, a butter and chive bread is almost unbeatable.
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- How would you combine your chestnut bread?
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- The nutty aroma is particularly well complemented by wine and cheese.
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- My autumn tip: Tyrolean chestnut bread!
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- This is what Rischart's Tyrolean chestnut bread looks like.
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- The chestnuts impart a nutty and sweet aroma.
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