Chocolate Hazelnut Semi-Sourdough Boule
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 145.0
- Total Fat: 6.0 g
- Cholesterol: 1.2 mg
- Sodium: 123.0 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 3.3 g
- Protein: 4.2 g
View full nutritional breakdown of Chocolate Hazelnut Semi-Sourdough Boule calories by ingredient
Introduction
Whole hazelnuts are steeped in the milk used to create this whole grain, crusty half-sourdough / half-yeast bread. A pop of bittersweet chocolate makes each slice a decadent treat! Whole hazelnuts are steeped in the milk used to create this whole grain, crusty half-sourdough / half-yeast bread. A pop of bittersweet chocolate makes each slice a decadent treat!Number of Servings: 20
Ingredients
-
¾ cup whole hazelnuts
1 cup whole milk
3 cups whole wheat bread flour
3 tbsp brown sugar
1 tsp salt
2 tsp instant yeast
1 tbsp soy lecithin (optional, retains the tenderness of the crumb longer)
½ cup sourdough starter (100% hydration)
¼-⅓ cup water
½ cup chopped bittersweet chocolate
Directions
Combine hazelnuts and milk in a small saucepan and bring to a simmer. Cook 2 minutes, then remove from heat, cover and let stand 30 minutes.
In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, salt, yeast and soy lecithin (if using).
Add the sourdough starter, then strain in the hazelnut infused milk (reserve hazelnuts).
Knead with the dough hook, adding water if necessary to make a soft but shapeable dough, for 8 minutes.
Add hazelnuts and chocolate and knead in gently.
Place in a greased bowl, cover and let rise 30 minutes.
Deflate gently and shape into a ball. Place on a greased sheet tray, cover and refrigerate 2 hours.
Heat the oven to 375F. Remove dough from fridge and let stand 10 minutes.
Bake for 35 minutes, until hollow sounding when tapped on the bottom. Cool completely before slicing.
Serving Size: Makes one boule, 20 slices
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, salt, yeast and soy lecithin (if using).
Add the sourdough starter, then strain in the hazelnut infused milk (reserve hazelnuts).
Knead with the dough hook, adding water if necessary to make a soft but shapeable dough, for 8 minutes.
Add hazelnuts and chocolate and knead in gently.
Place in a greased bowl, cover and let rise 30 minutes.
Deflate gently and shape into a ball. Place on a greased sheet tray, cover and refrigerate 2 hours.
Heat the oven to 375F. Remove dough from fridge and let stand 10 minutes.
Bake for 35 minutes, until hollow sounding when tapped on the bottom. Cool completely before slicing.
Serving Size: Makes one boule, 20 slices
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.