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

Serves: 16


  • 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.