Soft Rosemary Peanut Spelt Boule

Steps

1. Prepare first: coarsely chop the dry-roasted peanuts, crumble the dried rosemary, soften the peanut butter, and warm the water and milk to lukewarm.
2. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast, salt and dried rosemary.
3. In a second bowl, whisk the water, milk, peanut butter, honey and half of the olive oil until smooth. Pour this liquid mixture into the spelt and bread flour mixture and stir to a shaggy dough. This is about 44% hydration from the water (about 68% counting the milk) and 1.8% salt.
4. Knead 6 to 8 minutes until smooth and slightly tacky; spelt is delicate, so stop once it's elastic. Flatten the dough, scatter the chopped dry-roasted peanuts over it, fold it up and knead 1 minute to spread them evenly.
5. Coat a clean bowl with the remaining half of the olive oil, add the dough, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
6. Turn the dough out, shape it into a tight round boule and set it seam-side down on a parchment-lined baking sheet. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and it springs back slowly when poked.
7. While it proofs, preheat the oven to 375°F (190°C).
8. Slash the top with a sharp knife and bake 35 to 40 minutes, until deep golden and the center reads 190°F (88°C), since the dough is enriched with milk.
9. Right out of the oven, brush the crust with the melted butter to keep it soft.
10. Cool the boule on a rack at least 1 hour before cutting into 12 slices.