Classic Walnut Boule
Rustic, hearty, and irresistibly nutty, this Classic Walnut Boule is the perfect artisan bread to elevate your baking game. Crafted with toasted walnut halves for a rich, earthy flavor, this boule boasts a perfectly crisp crust and a soft, chewy interior. Sweetened with a touch of honey and made using simple pantry staples like bread flour and instant yeast, this recipe strikes the ideal balance between approachable and gourmet. The dough is baked to perfection in a Dutch oven, creating bakery-quality results with minimal effort. Whether served warm with a pat of butter, paired with a robust cheese board, or used to mop up hearty soups, this walnut-studded bread makes a stunning centerpiece for any meal. Perfect for artisanal bread enthusiasts or anyone looking to try their hand at homemade baking, this irresistible recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 500 grams Bread flour
- 10 grams Salt
- 7 grams Instant yeast
- 350 milliliters Lukewarm water
- 15 grams Honey
- 100 grams Walnut halves
- 1 tablespoon Olive oil (for greasing)
Instructions
Toast the walnut halves in a dry skillet over medium heat for 2-3 minutes, stirring often to prevent burning. Let them cool and roughly chop them.
In a large mixing bowl, whisk together the bread flour, salt, and instant yeast.
Add the lukewarm water and honey to the dry ingredients and mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Incorporate the chopped walnuts into the dough, kneading gently to distribute them evenly.
Lightly grease a bowl with olive oil, place the dough inside, and cover it with a damp kitchen towel. Allow it to rise at room temperature for 1-2 hours, or until it doubles in size.
Once risen, punch down the dough to release the air. Shape it into a round boule (ball shape) and place it on a piece of parchment paper or a floured proofing basket.
Cover the dough lightly with a damp kitchen towel and let it proof for another 30-40 minutes.
While the dough is proofing, preheat your oven to 230°C (450°F) and place a Dutch oven or heavy pot with a lid inside to heat up.
Carefully remove the hot Dutch oven from the oven. Use the parchment paper to transfer the dough into the pot, or gently place it in if it was proofing in a basket.
Score the top of the dough with a sharp knife or razor blade to allow it to expand while baking.
Place the lid on the Dutch oven and bake for 25 minutes. Then, remove the lid and bake for an additional 15 minutes, or until the boule is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 408.7 g | 149% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 17.1 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 1004 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
