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Multigrain Boule

Recipe photo courtesy of Anna Williams

The boule is one of Europe's greatest and most traditional forms of bread. It is often made with rye or other whole-grain flours but also works well as a rustic white made from French Dough.

Source: Martha Stewart Living, January 2008
Yield

Ingredients

For the Starter

For the Dough

Directions

Cook's Notes

The amount of water needed in this recipe will vary according to the temperature and humidity of your kitchen. On a cool, dry day you may need up to 10 ounces of water in step 2 to create a sticky dough. (It should cling to the bowl and look craggy.) Don't worry if the mixture feels too wet and loose when you begin kneading -- the flour will absorb the water as you stretch and fold the dough.

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  • goneechen
    11 MAR, 2013
    I decided to try this loaf and after reading the instructions I thought "this is so exact.........can I handle it" Well I pushed through and after about 28 hours I had the most amazing bread Really! It's just my husband and I so after the first rest I split the dough in 1/2 and watched it closely at baking time . I heard the thud sound after 45 min. and as you would say "it's a good thing"
    Reply
  • johanne707
    3 FEB, 2009
    I made this bread once and modified it and it came out so so. I made it a second time and followed the recipe to a T and it came out perfect. I've looked at other recipes similar to it from books and online and they are not as easy to follow as this one. This is going to be my regular weekly bread. PS All my friends love it
    Reply
  • lghansen
    16 MAY, 2008
    I made this bread with a slight modification to the ingredients, I used 2 cups all purpose, 1 cup rye, 1 cup whole wheat flours. Also, I used my mixer with dough hooks, because I don't like to knead sticky dough, and I didn't rise the dough in a colander, just on parchment paper. It turned out perfect. I'll definitely make this again.
    Reply
  • MS11531514
    19 MAR, 2008
    I make this bread weekly. I have played around with the amount of wheat flour, adding more wheat and less white and rye. Today I going to try kneading the bread in the KitchenAid, I am tired of trying to get the sticky dough off my hands. Has anyone else tried this?
    Reply

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