Divide the dough into 2 pieces. Shape each piece into a round. With the dough cupped in your hands, roll, seamed edges down, on the counter until the
underside is smooth. Place on baking sheets lined with parchment and cover boules with plastic. Allow to rest for about 30 to 40 minutes until the boules
have about doubled in size.
Dust dough round with whole wheat 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. Bake in preheated oven for about 25 to 30 minutes, until they are a dark golden and sound 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 79 (18% from fat) • carb. 14g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg • sod. 47mg • calc. 13mg • fiber 1g
89
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