Cranberry Pistachio Boule
Artisan Dough Cycle
Ingredients 2 Pounds
Water, 60°– 70°F 1
1
⁄3 cups
Maple syrup (not pancake syrup) 3 tablespoons
Walnut or almond oil 2 tablespoons
Salt 2 teaspoons
Bread flour 1
3
⁄4 cups
Whole wheat flour 1
3
⁄4 cups
Yeast, active dry, or instant 2
1
⁄4 teaspoons
Shelled pistachios or walnuts
3
⁄4 cup
Dried cranberries
2
⁄3 cup
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Press Menu and select Artisan Dough. Press Start to mix, knead and
rise. When cycle is completed remove dough from pan and transfer to a well-floured surface. Punch to deflate and let rest 10 minutes before continuing.
Line a baking sheet with parchment paper or a nonstick baking liner and dust with cornmeal. Shape dough into a round. With the dough cupped in your hands,
roll, seamed edges down, on the counter until the underside is smooth. Flatten into a round, 10 inches in diameter. Cover with plastic wrap and let rise until
doubled in size, about 60 minutes.
Fifteen minutes before baking, preheat oven to 425°F. Dust dough round with flour and cut a cross approximately 3 inches long in the top of the loaf, cutting
about
1
⁄4 inch into the loaf. Place in the hot oven and bake for 15 minutes. Reduce oven temperature to 375°F. Bake for an additional 20 minutes, until the bread
is a rich brown, and sounds hollow when tapped. When finished, remove from pan and transfer to wire rack to cool. Bread slices best when allowed to cool.
Nutritional information per serving (1 ounce):
Calories 87 (28% from fat) • carb. 12g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg • sod. 148mg • calc. 10mg • fiber 1g
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