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Cranberry Pistachio Boule
Artisan Dough Cycle
Ingredients 2 Pounds
Water, 60°–70°F (15°–21°C) 1
1
⁄3 cups (325 ml)
Maple syrup (not pancake syrup) 3 tablespoons (45 ml)
Walnut or almond oil 2 tablespoons (30 ml)
Salt 2 teaspoons (10 ml)
Bread flour 1
3
⁄4 cups (425 ml)
Whole wheat flour 1
3
⁄4 cups (425 ml)
Yeast, active dry, or instant 2
1
⁄4 teaspoons (11 ml)
Shelled pistachios or walnuts
3
⁄4 cup (175 ml)
Dried cranberries
2
⁄3 cup (150 ml)
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 (25 cm) 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 (220°C). Dust dough round with flour and cut a cross approximately 3 inches (6 cm) long in the top of
the loaf, cutting about
1
⁄4 inch (0.5 cm) into the loaf. Place in the hot oven and bake for 15 minutes. Reduce oven temperature to 375°F (190°C). 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 (28 g)]:
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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