Boule, the French word for "ball," often refers to round loaves of crusty bread. You can use any leftovers to make sandwiches for lunch, or simply toast a slice, slather it with butter or jam, and enjoy it for breakfast.
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 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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I have enjoyed making this bread recipe many times now and without fail it is a winner. It has a rich walnut flavor thanks not only to the walnuts added but the walnut oil. I have added 1 cup of sourdough starter to the recipe and it was a hit with my neighbors as Christmas gifts. I definitely feel this is a recipe that could be made by the novice and it would turn out great.
Have made this many times. I put the dough in a bowl on parchment for the final raising. That makes the loaf a little taller than putting on a pan.
I then carefully lift out (using the parchment) and place on sheet pan to bake.
This was a delicious bread. I am always a little intimidated trying a yeast bread, as I have not always had a great success. I didn't add the walnut oil, because it was a little expensive, I used olive oil instead. However I will be keeping my eyes open for a good deal on Walnut Oil. My bread wasn't quite as fluffy looking as the picture, but it did definitely rise. I will definitely make it again.
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