When you’re preparing to host a Christmas dinner in France, the choice of the bread(s) is as important as any course you will be serving. Usually each course gets accompanied by a different bread, each thoughfully paired with the food. Spice bread slices get toasted and served with foie gras. Dark breads such as rye or a viking banette get served with smoked salmon and seafood. Simple baguettes or rustic baguettes (such as traditon, festival or a meule de pierre) usually get served with the main dish.
Finally, the cheese platter (always served before dessert) has guests tear into more rustic styles, such as a moisson and crunchy loaves filled with nuts, seeds or dried fruits – or all of these. And today’s recipe is for one of these rustic breads that is perfect to accompany a cheese board.
This No-Knead Dutch-Oven Nutty Boule is so easy to make (no-kneading!) and versatile – it goes with any of the nuts, seeds or dried fruits of your choosing!
Its making is pretty unconventional (again, no-kneading!), but the taste is as good as a French bakery’s rustic loaf. It makes it a great recipe for novice bakers or anyone who is usually frightened by the mere thought of making bread at home.
It is a perfectly balanced French-style boule, with a crunchy crust and soft crumb. The nuts and seeds add extra texture and earthy-fruity notes, which pairs perfectly with any kind of cheese.
Cooking notes:
- Using a Dutch-Oven for this recipe is a must. The lid traps all the moisture (hence steam) inside which creates the extra-crunchy brown crust.
- This is a no-knead bread (yes, no mixer!), but the dough takes up to 18 hours to rise so this is a great recipe to start 1 day ahead of time. This long resting time creates natural fermentation within the dough, which makes the crumb incredibly fragrant. The dough should rest at room temperature, and you’ll know it is finished rising when it has doubled in size and has a foamy-looking top.
- This is a versatile bread. I have used a mix of walnuts, pistachios and sunflower seeds (because this is what I had on hand). But you can use any nut seeds you want (pecans or hazelnuts will work great) and add dried fruits too (dried cramberries, raisons and dried figs will work great). Basically, all the varieties of nuts and dried fruits you would usually find on a cheese platter.
If you try this No-Knead Dutch-Oven Nutty Boule, let me know! Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you come up with.
Bon Appétit!
This recipe is adapted from Red Star Yeast.
11 comments
I pinned this recipe. Although I am trying to cut a few carbs, when I want to treat myself I think this would be a good way to go. 🙂
Trust me, it’s worth every carb!
Amazing! I love your French-based recipes! Do you think I could use regular yeast with it and perhaps just give it another rising? I’ll let you know if I try it.
Thanks Cleo. I have never tried it that way, but I think it could definitely work – make sure you simply proof the yeast in lukewarm water first. Let me know if you try it 🙂
I ended up with a purple stricks through the bread. Looks cool. I did also add 1/4cup of sour dough starter.
That purple strick sounds very cool indeed! And I am sure adding some sourdough starter adding some nice flavour too!
[…] pardonyourfrench […]
Hi there must be something wrong with measurements 3 1/2 cups is not 390gr
Hi Marina. We need 3 cups + 2 tbsp of flour here, which is about 390gr. Not 3 1/2 cups, which yes, in that case would be more in gr. 🙂
Hi Audrey! What size Dutch oven do you recommend?
Thanks.
Hi Dawn! A 5–7 quart Dutch oven is perfect. Happy baking!