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hearty whole grain & hazelnut boule

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.