Brown Sugar Whole Wheat Boule (Full Nutrition: Walnuts + Black Sesame)
In addition to brown sugar, this time the boule is packed with walnuts and black sesame. It’s low-fat but still delicious. In the morning, slice it, toast until crispy, spread with jam—this is what happiness tastes like. (Main ingredient ratio inspired by teacher Jin Dawang) This recipe makes 5 small boules.
Ingredients
Steps
Dissolve the brown sugar in 80 g of boiling water and let cool for later use. Chop the walnuts and mix evenly with the black sesame seeds; set aside.
Mix the brown sugar water with 100 g water, then add bread flour, whole wheat flour, salt and yeast. Knead using one full kneading program, add the butter and knead for another program. Finally add the walnuts and black sesame seeds and knead for about 5 minutes until the add-ins are evenly incorporated. Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and proof at room temperature for 1–1.5 hours until doubled in size.
After the first rise, take out the dough and gently press to deflate. Divide into 5 equal portions, shape into balls, cover with plastic wrap, and let rest for 15 minutes.
Take one piece of dough and roll it into a rectangle. Press the bottom edge with your hand to make it thinner.
Roll it up from top to bottom, pinch the seams tightly on both ends, and gently shape it into an oval.
If you want round boules, simply deflate and shape into rounds. After shaping, place on a baking sheet and put into the oven. Place a bowl of hot water at the bottom of the oven for humidity. Final proof for 40–50 minutes until doubled in size.
When the bread is fully proofed, remove it and preheat the oven to 180°C. Dust the surface of the boules with bread flour. Take a razor blade (like a men’s shaving blade, available in supermarkets) and score the loaves in any pattern you like.
Once the oven is preheated, bake on the lower-middle rack for 20–25 minutes.