Soft Honey Pecan Whole Wheat Boule

Steps

1. Toast the pecans in a dry skillet over medium-low heat, stirring, for 5 to 6 minutes until fragrant. Cool, then chop coarsely and set aside.
2. Melt the butter and divide it: two-thirds goes into the dough, and the remaining one-third is saved for brushing the baked loaf.
3. In a large bowl, whisk the whole wheat flour, bread flour, instant yeast and salt to make the dry mixture.
4. In a separate bowl, stir together the lukewarm water, lukewarm milk, honey and the two-thirds portion of melted butter to make the wet mixture.
5. Pour the wet mixture into the dry mixture and stir to a shaggy dough. Cover and rest 10 minutes so the whole wheat bran softens. This is about 60% hydration from the water (about 80% counting the milk) and 2% salt.
6. Knead on a clean counter for 8 to 10 minutes until smooth and slightly tacky. Flatten the dough, scatter the toasted pecans over it, fold it up and knead 1 to 2 minutes more until the pecans are spread evenly.
7. Place the dough in a clean bowl, cover and let rise at about 75°F (24°C) for 75 to 90 minutes, until doubled in size.
8. Press out the dough gently and shape it into a tight round by tucking the edges underneath. Set it seam-side down on a parchment-lined baking sheet.
9. Cover loosely and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
10. Slash a shallow cross on top with a sharp knife. Bake 35 to 40 minutes, until deep golden and the center reaches 190°F (88°C) on an instant-read thermometer; tent with foil after 25 minutes if the top browns quickly.
11. Right away, brush the hot loaf all over with the remaining one-third of melted butter to keep the crust soft.
12. Cool the boule on a rack for at least 1 hour before cutting into 12 slices.