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 (4½ tsp.)
- 1 cup water
- 1 egg
- ½ cup beer
- ½ 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 (¼" deep) slashes across the top of each loaf, and sprinkle with flour. Cover and let rise for 45–55 minutes until doubled.
- Preheat oven to 400°F. Place pan of hot water on bottom rack. Bake breads on center rack for 25–30 minutes or until breads sound hollow when thumped with fingers. Cool on wire racks.