Best 2 Walnut Boule Recipes
Embark on a culinary journey with our Walnut Boule, a symphony of flavors and textures that will tantalize your taste buds. This delectable bread, hailing from the heart of France, boasts a crisp, golden crust that yields to a soft, chewy interior generously studded with walnuts. With its rustic charm and nutty aroma, the Walnut Boule is a perfect accompaniment to cheese, charcuterie, or simply savored on its own. This article presents a collection of carefully curated recipes that guide you through the process of creating this delightful bread at home. From the basic Walnut Boule recipe to variations that incorporate dried fruits, chocolate, and even a gluten-free option, there's a recipe here to suit every palate and dietary preference. So, prepare to indulge in the goodness of homemade bread and elevate your next meal with the irresistible Walnut Boule.
Let's cook with our recipes!
DUTCH-OVEN RAISIN WALNUT BREAD
On a cold day there is nothing better than a warm, crusty Dutch oven raisin bread filled with walnuts. -Catherine Ward, Taste of Home, Prep Kitchen Manager
Provided by Taste of Home
Categories Brunch
Time 1h5m
Yield 1 loaf (32 pieces).
Number Of Ingredients 8
Steps:
- In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.
Nutrition Facts : Calories 130 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
CLASSIC WALNUT BOULE
Make and share this Classic Walnut Boule recipe from Food.com.
Provided by wicked cook 46
Categories Yeast Breads
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- 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).
- 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.
- Preheat oven to 350°.
- 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.
Nutrition Facts : Calories 145.4, Fat 3.6, SaturatedFat 0.4, Sodium 223.7, Carbohydrate 24.6, Fiber 2, Sugar 2.6, Protein 4.2
Tips:
- Using a Dutch oven is necessary for creating the optimal environment for your boule to rise and bake. Its tight-fitting lid traps steam, allowing the bread to develop a crisp crust and a fluffy interior.
- For the best results, make sure you use active dry yeast. It is essential for the fermentation process, activating the yeast and allowing it to feed on the sugars in the dough, resulting in a properly risen and flavorful boule.
- If you find the dough to be too sticky, feel free to adjust the amount of water accordingly. The ideal consistency should allow the dough to come together easily without sticking excessively to your hands or the work surface.
- Be patient during the rising process. Give the dough ample time to rise in a warm environment until it doubles in size. This ensures proper fermentation and contributes to the bread's final texture and flavor.
- When scoring the top of the boule, make sure the cuts are deep enough to allow for proper expansion during baking. This will help create a beautiful artisan look and allow the bread to develop a crispy crust.
Conclusion:
Baking this Walnut Boule is a rewarding and enjoyable experience that yields a delicious, wholesome loaf of bread. From the initial mixing of the dough to the final slice, the process is filled with moments of anticipation and satisfaction. The combination of chewy texture, nutty flavor, and crisp crust makes this boule a perfect addition to any meal or occasion. Whether you're a seasoned baker or just starting your bread-making journey, I highly recommend giving this recipe a try. With careful attention to detail and a dash of patience, you'll be rewarded with a beautiful, flavorful Walnut Boule that will impress your taste buds and leave you craving more. Happy baking!
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