Buttermilk Whole Wheat Walnut Boule | ||
Artisan Dough Cycle / Time Delay - No | ||
Ingredients for | Large 2 3⁄4 pounds | |
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Water – cool | 1⁄2 | cup (125 ml) |
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Active dry or instant yeast | 1⁄2 | teaspoon (2 ml) |
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Bread flour | 1⁄2 | cup (125 ml) |
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Whole wheat flour | 1⁄3 | cup (75 ml) |
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Place ingredients in a medium mixing bowl and stir vigorously until the mixture resembles a thick batter. Scrape the sides of the bowl with a rubber spatula and cover the bowl with plastic wrap. Place in a moderately warm,
Ingredients | Large 2 3⁄4 pounds | ||
Water, 60°– 70°F (15°– 21°C) | 1 cup + 1 tablespoon (265 ml) | ||
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Buttermilk, 60°– 70°F (15°– 21°C) | 1 cup + 1 tablespoon (265 ml) | ||
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Sea salt | 3⁄4 | teaspoon (4 ml) | |
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Honey | 2 tablespoons (30 ml) | ||
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Bread flour | 23⁄4 | cups (675 ml) | |
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Whole wheat flour | 21⁄4 | cups (550 ml) | |
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Chopped walnuts | 3⁄4 | cup (175 ml) | |
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Yeast, active dry, instant or bread machine | 1⁄2 | teaspoon (2 ml) | |
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When the poolish is ready, add remaining ingredients, in the order listed, to the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart™ Convection Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and transfer to a
Preheat oven to 375°F (190°C).
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