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.
Classic Walnut Boule
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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Amount per serving
- Calories: 122
- Calories from fat: 25%
- Fat: 3.4g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 2.3g
- Protein: 4.1g
- Carbohydrate: 20.3g
- Fiber: 1.7g
- Cholesterol: 0.0mg
- Iron: 1.2mg
- Sodium: 226mg
- Calcium: 8mg
- 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
- 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.
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