Easy Walnut Boule
You can add dried cranberries, currants, or raisins along with the walnuts if you’d like. Just knead them all in together.
Serves: 16Hands-on: 20 minutesTotal: 2 hours 30 minutesDifficulty: Medium
- 2 packages active dry yeast (4 1⁄2 tsp.)
- 1 cup water
- 1 egg
- 1⁄2 cup beer
- 1⁄2 cup sour cream
- 2 cups whole wheat flour
- 1 tsp. salt
- 1 cup bread flour
- 2 cups walnut pieces
- 3 Tbsp. cornmeal
- 2 Tbsp. flour
- Combine yeast and water in large bowl; let stand for 15 minutes. Beat in egg, beer, and sour cream; mix with wire whisk.
- Add 1 cup whole wheat flour and salt; beat to combine. Add remaining cup of whole wheat flour and 1 cup bread flour; beat well. Cover and let stand for 30 minutes. Place on floured surface and knead in walnuts. Divide into two balls and roll each on surface until smooth.
- Grease two 8-inch rounds on a large baking sheet and sprinkle with cornmeal. Top with balls of dough. Cut three (1⁄4-inch deep) slashes across the top of each loaf, and sprinkle with flour. Cover and let rise for 45 to 55 minutes until doubled.
- Preheat oven to 400°F. Place pan of hot water on bottom rack. Bake breads on center rack for 25 to 30 minutes or until breads sound hollow when thumped with fingers. Cool on wire racks.