Black Pepper Walnut Rye Boule
Using instant yeast and a bread cloche helps simplify this rustic bread recipe from baker Priscilla Martel.
Yield: makes 1 Round Loaf
- 2 cups water, heated to 70°
- 1 1⁄2 tsp. instant yeast
- 3 cups (12 3/4 oz.) bread flour, plus more for dusting
- 1 1⁄4 cups (4 1/4 oz.) whole-wheat flour
- 1⁄2 cup (2 oz.) light rye flour
- 2 tbsp. freshly ground black pepper
- 1 tbsp. kosher salt
- 2 cups walnuts, lightly toasted
- Softened unsalted butter or soft rind cheese, such as brie, for serving (optional)
- Stir water and yeast in a bowl. Whisk flours, pepper, and salt in a large bowl. Stir yeast mixture and the walnuts into dry ingredients until dough forms. Briefly knead dough in the bowl until smooth, about 1 minute. Form dough into a tight ball, transfer to the lightly floured platter of a bread cloche, and cover with lid; let sit in a warm place until dough has doubled in size, 3–3 1⁄2 hours. (Alternatively, place dough in a lightly greased bowl and cover tightly with plastic wrap.)
- Transfer dough to a lightly floured surface; knead for 1 minute and form into a tight ball. Return dough to cloche and cover (or return to bowl and cover with plastic wrap); let sit in a warm place until dough has doubled in size once more, about 1 hour.
- Heat oven to 450°. Form dough into a tight 8” ball. Lightly sprinkle some flour over top of dough. Using a razor or paring knife, cut three 4” long parallel slashes on top of dough; cover with cloche lid and bake until crust of bread is golden and crisp, about 1 hour. (Alternatively, bake dough on pizza stone.) Remove lid; let bread cool. Serve with butter or cheese, if you like.