Whisk together the flours and salt. Make a well in the center.

Dissolve the yeast in 5 tablespoons of warm water and add it to the well.

Gradually add the remaining water and knead everything into a smooth dough.

Cover the bowl with a tea towel and let the dough rise for 1 hour, until it has doubled in size.

Line a baking sheet with parchment paper.

Place the dough on a floured surface, flatten it.

Knead in the raisins, hazelnuts and chestnuts.

Let the dough rest for 10 minutes.

Divide the dough into 6 rolls.

Place them on the baking sheet and cover with a kitchen towel.

Let rise for 30 minutes.

Preheat the oven to 465°F

Cut crosses into the dough pieces, dust with a little flour.

Pour ½ cup of water into a pan placed in the bottom of the oven.

Bake the loaves for about 10 minutes.

Reduce the oven temperature to 410°F. Bake for 15 minutes.

Remove the loaves from the oven and let them cool on wire racks.

Plate and serve.