Classic Walnut Boule

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 122
Caloriesfromfat 25 %
Fat 3.4 g
Satfat 0.3 g
Monofat 0.6 g
Polyfat 2.3 g
Protein 4.1 g
Carbohydrate 20.3 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 226 mg
Calcium 8 mg

Ingredients

3 tablespoons sugar
1 package dry yeast (2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1 tablespoon toasted walnut oil
10.7 ounces bread flour, divided (about 2 1/4 cups)
4.75 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 fat-free milk
1 large egg white

Preparation

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.

Note:

Julianna Grimes,

September 2008