Name: hearty whole grain & hazelnut boule
Prep time: 30 min
Cook time: 50 min
Total time: 380 min
Ingredients: 1 cup coarsely chopped dried cranberries; 1/3 cup regular rolled oats; 1/4 cup millet; 1 cup boiling water; 1 cup plain Greek yogurt ((whole milk or reduced-fat)); 2 tablespoons dark molasses; 1 1/2 cups whole rye flour; 1 teaspoon instant yeast; 1 cup unbleached all-purpose flour; 1 teaspoon kosher salt; 1 cup coarsely chopped hazelnuts

We all enjoy those crunchy artisan crisps that are typically offered along with chunks of cheese and thinly-sliced deli meats. You know the ones …they look like little melba toasts that are dotted with nuts, seeds and bits of fruit. Consider this Hearty Whole Grain & Hazelnut Boule to be an upgraded chewy version of those delicious snacks.

If your family is like mine, a cheese board is always a welcome start to your gatherings. If you include various cooked meats, I suppose I should call it a charcuterie board. Either way, this bread will amp up the offerings.

What kind of bread is a boule?

A boule is a traditional shape of French bread resembling a squashed ball. The term “boule” is the French equivalent of the word, ball. We use the term loosely here since these loaves are more of an oval shape.

A boule is typically a hearty rustic loaf that can be made using any type of flour and can be leavened with commercial yeast, chemical leavening, or even wild yeast sourdough.

What ingredients do you need for this hearty bread?

Regular rolled oats
Millet
Plain Greek yogurt
Dark molasses
Whole rye flour or whole wheat flour
Instant yeast
All-purpose white flour
Hazelnuts or pecans
Dried cranberries, currants, golden raisins and/or dried cherries

First step is to give the dried cranberries a rough chop before they are added to the soaker.

What is a soaker?

A soaker can be a mix of grains and seeds or a single variety of grain or seed that is mixed with water. It is left to soak for a period of time before it is added to the bread dough. Adding the chopped cranberries to the soaker will plump up the dried fruit.

In a large bowl, combine the rolled oats, millet and chopped cranberries.
Add one cup of boiling water, stir to combine and cover.
Allow enough time so that the soaker can rest for a full 90 minutes before adding it to the bread dough.

Stir the yogurt and molasses into the soaker.
In a small bowl, stir together the rye flour and yeast; stir into soaker mixture.
Stir in the all-purpose flour and salt.
Mix thoroughly.
Cover and let stand in a warm place 30 minutes.

Use a scraper to loosen the dough from the sides of the bowl.
Fold the dough on top of itself several times.
Cover and let stand 30 minutes more.
If not already done, give the hazelnuts a rough chop.

Sprinkle a clean surface generously with additional rye and/or all-purpose flour.
Turn dough out and knead a few times with a scraper.
Dough will be sticky; if necessary, knead in another 1 to 2 tablespoons of flour.
Knead in chopped hazelnuts.

Divide the dough in half and shape each portion into an oval boule, stretching and tucking dough underneath so top is smooth.
Transfer loaves, top sides down, to well-floured proofing baskets or large bowls lined with floured clean kitchen towels.
Cover loosely; let rise 1 hour.
The dough will not rise noticeably during this time.

My preferred method of baking is to use a preheated cast iron Dutch oven.
Place a covered Dutch oven on the middle rack and preheat the oven to 400°F.
Turn the loaves onto parchment paper.
Using a serrated knife, make a shallow slash in the top of each loaf.
Using the parchment paper as “handles,” carefully lift the loaves into the preheated Dutch oven.
Quickly cover with the preheated lid.

Bake for 40 to 50 minutes.
Or until tops are crusty and brown with an internal temperature is 190°F.
Transfer loaves to a wire rack; cool completely.

Your Hearty Whole Grain & Hazelnut Boule is ready to serve.

Slice it on the thin side when enjoying with other snacks such as meats & cheeses.
Be sure to add some homemade pickles and marinated olives to your board.
Also delicious when sliced a bit thicker, toasted then topped with a generous schmear of cream cheese.

5 from 2 votes

hearty whole grain & hazelnut boule

Adapted from BHG Test Kitchens

Rustic and hearty addition to your next snack board.

Prep Time 30 minutes

Cook Time 50 minutes

Soaker & Resting Time 5 hours

Total Time 6 hours 20 minutes

Servings 2 loaves

Author Rosemary Stelmach

Ingredients

1 cup coarsely chopped dried cranberries
1/3 cup regular rolled oats
1/4 cup millet
1 cup boiling water
1 cup plain Greek yogurt (whole milk or reduced-fat)
2 tablespoons dark molasses
1 1/2 cups whole rye flour
1 teaspoon instant yeast
1 cup unbleached all-purpose flour
1 teaspoon kosher salt
1 cup coarsely chopped hazelnuts

Instructions

In a large bowl combine chopped dried cranberries, oats, and millet. Add the boiling water and stir until combined. (This mixture is called a soaker, which softens the grains and plumps the dried fruit.) Cover; let stand 90 minutes.
Stir the yogurt and molasses into the soaker. In a small bowl, stir together the rye flour and yeast; stir into soaker mixture. Stir in the all-purpose flour and salt. Mix thoroughly. Cover; let stand in a warm place 30 minutes.
Use a scraper to loosen dough from sides of bowl and fold dough on top of itself several times. Cover and let stand 30 minutes more.
Sprinkle a clean surface generously with additional rye and/or all-purpose flour. Turn dough out and knead a few times with a scraper. (Dough will be sticky; knead in another 1 to 2 tablespoons of flour, if necessary.) Knead in chopped hazelnuts.
Divide the dough in half and shape each portion into an oval boule, stretching and tucking dough underneath so top is smooth. Transfer loaves, top sides down, to well-floured proofing baskets or large bowls lined with floured clean kitchen towels. Cover loosely; let rise 1 hour. The dough will not rise noticeably during this time.
Baking Stone Method: Place a baking stone in the oven on the middle rack and place a second oven rack in lowest position. Place a broiler pan on the bottom rack. Preheat oven to 400°F. Working quickly, cautiously turn the loaves onto the baking stone. Using a serrated knife, make a shallow slash in the top of each loaf. Carefully pour about 1 cup hot water into the broiler pan. Be careful of the steam! Quickly close the oven door.
OR boules can be baked, covered, in a preheated 3- to 5-qt. cast-iron baker or Dutch oven instead of on a baking stone. Omit broiler pan and hot water.
Cast-Iron Dutch Oven Method: Place a covered Dutch oven on the middle rack and preheat the oven to 400°F. Turn the loaves onto parchment paper. Using a serrated knife, make a shallow slash in the top of each loaf. Using the parchment paper as "handles," carefully lift the loaves into the preheated Dutch oven. Quickly cover with the preheated lid.
Bake 40 to 50 minutes or until tops are crusty and brown and internal temperature is 190°F. Transfer loaves to a wire rack; cool completely.

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