Sage & Toasted Pecan Boule

It’s still getting into the 90s here in Houston pretty much every day but I haven’t been holding off on my autumn inspired baking and cooking. I’ll admit it’s funny to see little pumpkins and bouquets of sage and thyme decorating the small table in my kitchen and then walk outside just to be punched in the face by heat and humidity. And I literally mean punched in the face. It’s rather overwhelming.

But then again, I can’t control the weather and there’s no use trying because it just ends up a waste of time. It’s sort of like how I’ve been wanting to change things about the past and letting past decisions upset me. Try as I might I can’t change the past. None of us can (unless maybe you are the Doctor). I have to keep reminding myself there’s no use dwelling on the past because I miss out on being present in my life. I’ve found that presence is key. It’s what allows me to appreciate a cool morning walk or the sweetness of a morning ritual. Or, in this case, a freshly baked boule laced with the scent of earthy sage, pecans, and cardamom.

I had forgotten how much I loved sage until I picked some up this past weekend. I love the velvety feel of the leaves and the sweetly pungent and intoxicating aroma it gives off. It evokes memories of holidays and family dinners, the table filled to the brim with steaming dishes. I’ve been finding the scent very grounding and comforting. Lately I’ve noticed myself gravitating towards grounding scents and foods. Perhaps it’s because I need to be tethered down to the earth so that I can focus and learn.

Sage & Toasted Pecan Boule
notes: this bread has been through a lot of testing and it hasn’t failed me once, as long as I stick with the same directions. There is no rising time involved, just about 10-15 minutes activation time for the yeast. 

2 tbsp chia seeds + 1/2 cup water

1 cup warm water
3 tbsp coconut sugar
scant tbsp active dry yeast

110g tapioca flour
100g brown rice flour, plus more for kneading
60g millet flour
50g oat flour
50g almond flour
25g sorghum flour
1 tsp fine grain sea salt
1 tsp ground cardamom
1 tsp xanthan gum or psyllium husk
1 tbsp minced fresh sage leaves
1/3 cup toasted and chopped pecans

3 tbsp olive oil, plus a bit more for the top of the bread

Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Mix together the water and chia seeds in a small bowl and set it aside to thicken and gel for 10-15 minutes.

In the bowl of a stand mixer, combine the warm water and coconut sugar. Mix the two to encourage the coconut sugar to start dissolving, then gently stir in the yeast. Allow the yeast to bloom and foam for 10 or so minutes while you mix together the dry ingredients.

In a separate large bowl, mix together the flours, salt, cardamom, and xanthan gum with a whisk until well combined. Add the sage and pecans and mix until they are evenly distributed throughout the flour mixture.

When the yeast is ready (the surface should look foamy), add the olive oil and the chia seed gel. With the mixer running on low, start adding the dry ingredients slowly, a bit at a time. Once you have added all of the dry ingredients, let the mixer run until the dough starts balling up on the paddle and there isn’t much flour left in the bottom of the bowl.

Lightly dust your hands and your work surface with some brown rice flour. Dump the dough out onto your work surface then knead it a couple of times just to bring it together and make it smooth. Form it into a ball, then place it on your lined baking sheet. Using your hands, pat it out into a round roughly 6 inches in diameter. Drizzle olive oil over the surface then rub it in gently with your fingers. Sprinkle a bit of brown rice flour over the top of the surface of the bread. Using a sharp knife, cut one or two slits about 1/4 inch deep along the length of the bread (see photos). Bake the bread for 50-60 minutes until it has formed a golden crust and sounds hollow when tapped. Cool completely before slicing. Makes 1 medium-sized boule.

Leftovers will keep covered in parchment at room temperature for 2 days. After that, freeze or refrigerate leftovers and consume within the week.

This bread is great plain but it makes an awesome vehicle for avocado toast and as you can see in the photos, I enjoyed it with a bit of coconut butter and fresh figs from the farmers market 🙂