Classic Walnut Boule

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

• Ready In: 2 hrs 30 mins
• 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.