Recipe

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• 1/2 cup milk, heated to warm (105o to 115of)
• 1 package active dry yeast
• 1 cup water
• 3 tbsp butter, softened
• 2 tbsp molasses
• 1 1/2 tsp salt
• 2 cups whole wheat flour
• 1 1/2 cups bread flour
• 2 cups walnuts, toasted and coarsely chopped

• 1 In large bowl, combine warm milk and yeast; stir to dissolve.
• 2 Let stand until foamy, about 5 minutes.
• 3 Stir in warm water, butter, molasses, salt, whole-wheat flour, and 1/2 cup bread flour.
• 4 Stir in another 3/4 cups bread flour and knead mixture in bowl until a ball forms.
• 5 Transfer dough to lightly floured surface and knead until is smooth and elastic, 7 to 10 minutes.
• 6 Add additional flour just to keep dough from sticking.
• 7 Shape dough into ball and place in greased bowl, turning dough to grease top.
• 8 Cover with plastic wrap and then a towel and let rise in warm place until doubled in volume (about 1 hour).
• 9 Punch down dough.
• 10 Turn it onto lightly floured surface and knead in walnuts.
• 11 Cut dough in half; cover and let rest for 10 minutes.
• 12 (Resting makes the dough easier to shape).
• 13 Grease two large cookie sheets.
• 14 Shape each dough half into an oval and place on cookie sheets.
• 15 Cover loosely with plastic wrap and let rise until doubled (about 45 minutes).
• 16 With sharp knife or razor blade, cut three slashes across the tops of loaves.
• 17 Preheat oven to 375°F.
• 18 Lightly dust loaves with flour.
• 19 Bake until loaves sound hollow when tapped on bottom, about 30 minutes.
• 20 Transfer to rack to cool.