Black Pepper Walnut Rye Boule

Name: Black Pepper Walnut Rye Boule
Total time: PT0D0H0M
Yield: makes 1 Round Loaf
Ingredients: 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)

Serves
makes 1 Round Loaf

ROMULO YANES

Using instant yeast and a bread cloche helps simplify this rustic bread recipe from baker Priscilla Martel. If you don't have a bread cloche, bake this bread on a pizza stone. This recipe first appeared with the 2015 SAVEUR 100 item Upper Crust.

Ingredients

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)

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Instructions

Step 1

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.)

Step 2

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.

Step 3

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.

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.