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

Classic Walnut Boule

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.

Cooking Light SEPTEMBER 2008

  • Yield: 16 servings (serving size: 1 slice)

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.

Nutritional Information

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
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Classic Walnut Boule recipe

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