Hearty Whole Grain and Yogurt Boule

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This beautiful homemade loaf starts with medium rye flour for its color, nutty malt flavor, and the way it naturally accentuates other strong flavors like molasses. To that, we've added good-for-you extras such as oats, millet, dried fruit, and hazelnuts for added fiber, antioxidants, vitamins, minerals, and protein, making each slice both tasty and healthful.

Hearty Whole Grain and Yogurt Boule
Photo: Jacob Fox
Hands On Time:
25 mins
Total Time:
4 hrs 5 mins
Servings:
24
Yield:
2 1lb. loaves

Ingredients

  • 1 cup currants, golden raisins, and/or coarsely chopped dried cherries

  • cup regular rolled oats

  • ¼ cup millet

  • 1 cup boiling water

  • 1 cup plain Greek yogurt (whole milk or reduced-fat)

  • 2 tablespoon dark molasses

  • 1 ½ cup whole rye flour or whole wheat flour

  • 1 teaspoon instant yeast

  • 1 cup all-purpose flour

  • 1 teaspoon salt

  • 1 cup coarsely chopped toasted hazelnuts or pecans

Directions

  1. In a large bowl combine dried fruit, 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 yogurt and molasses into the soaker. In a small bowl stir together rye flour and yeast; stir into soaker mixture. Stir in all-purpose flour and 1 tsp. kosher 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.

  3. 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 Tbsp. flour if necessary.) Knead in hazelnuts. Divide 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 (dough will not rise noticeably).

  4. 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 bottom rack. Preheat oven to 400°F. Working quickly, turn 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.

  5. 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. Makes 2 boules (12 servings each).

Tips

Boules can be baked, covered, in a preheated 3- to 5-qt. cast-iron baker instead of on a baking stone. Omit broiler pan and hot water.

*

If dough is too sticky to handle, knead in a few additional tablespoons all-purpose flour.

Nutrition Facts (per serving)

116 Calories
4g Fat
18g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 116
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 104mg 5%
Total Carbohydrate 18g 7%
Total Sugars 6g
Protein 3g
Vitamin C 0.6mg 3%
Calcium 28mg 2%
Iron 0.9mg 5%
Potassium 144mg 3%
Folate, total 23.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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