Classic Walnut Boule

Ingredients

• 2.3 cups bread flour divided
• 2.3 teaspoons yeast dry
• 1 large egg whites 
• 1 tablespoon skim milk fat-free
• 1.5 teaspoons salt 
• 3 tablespoons sugar 
• 1 tablespoon walnut oil toasted
• 0.5 cup walnut pieces toasted coarsely chopped
• 1 cup water (100° to 110°)
• 1 cup flour whole wheat
• 2 tablespoons cornmeal yellow

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack
• measuring cup

Directions

1. 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.
2. Add 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).
3. 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.
4. Place dough on a large baking sheet sprinkled with cornmeal. Cover and let rise 1 hour or until doubled in size.
5. Preheat oven to 35
6. Uncover dough.
7. 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.
8. Bake at 350 for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Cool on a wire rack.