Classic Walnut Boule

Submitted by wicked cook 46

"From Cooking Light Have not made this yet Times are approximate and prep time includes rise times"

 

• Ready In: 2hrs 30mins
• Ingredients: 12
• Serves: 16

ingredients

• 3 tablespoons sugar
• 2 1⁄4 teaspoons dry yeast
• 1 cup warm water (100 to 110 F)
• 1 tablespoon toasted walnut oil
• 10 2⁄3 ounces bread flour, divided (about 2 1/4 cups)
• 4 3⁄4 ounces whole wheat flour (about 1 cup)
• 1 1⁄2 teaspoons salt
• cooking spray
• 1⁄2 cup coarsely chopped walnuts, toasted
• 2 tablespoons yellow cornmeal
• 1 tablespoon nonfat milk
• 1 large egg white

directions

1. Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in oil. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 9.5 ounces (about 2 cups) bread flour, whole wheat flour, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until dough is smooth and elastic (about 5 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; knead in walnuts. Shape dough into a 9-inch round on a lightly floured surface. Place dough on a large baking sheet sprinkled with cornmeal. Cover and let rise 1 hour or until doubled in size.
3. Preheat oven to 350°.
4. Uncover dough. Combine milk and egg white; brush over dough. Score dough by making two diagonal slits with a sharp knife; make two diagonal slits in the opposite direction to create a crosshatch pattern. Bake at 350° for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Cool on a wire rack.

Reviews

[Chef Kate]

An excellent bread! I used instant yeast (a scant teaspoon); did most of the kneading in the kitchen aid; skipped the cornmeal as I proofed on parchment and then baked the bread on the parchment on stones; used a little half and half in the eggwash. Otherwise I followed instructions and the result was a really beautiful hefty boule. I used Gailann's Walnut Oil (#369334) and the walnut flavor really came through. As Duonyte said, this bread is delicious all on its own.

 

[duonyte]

A delicious light wheat bread. i love measuring by weight. I threw everything into the bread machine and it worked perfectly. Toasting the walnuts enhances the flavor allowing you to use less and save on calories. If I had more time I'd monitor and add at the beep, but even with adding at the beginning, so that the walnuts end up pulverized, you can really taste the walnuts. I did have walnut oil, if you don't have it, I would suggest using a fruity olive oil. This was delicious without butter or anything else.