Classic Walnut Boule

"From Cooking Light Have not made this yet Times are approximate and prep time includes rise times"
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Ready In:
2hrs 30mins




  • 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).
  • 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.
  • Preheat oven to 350°.
  • 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.

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  1. 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.
  2. 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.



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