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1
In the bowl of an electric mixer fitted with a wire whip, combine the yeast, water, 1 tablespoon of the oil and molasses.
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2
Mix on medium speed for 2 minutes.
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3
Combine the flours and salt together.
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4
Change the mixer attachment to a dough hook.
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5
Add the flours and mix on low speed until the dough starts to come together.
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6
Increase the speed to medium and beat until the dough cleans the sides of the bowl and climbs up the dough hook.
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7
Grease a larger glass bowl with the remaining teaspoon of oil.
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8
Place the dough in the bowl, turning once.
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9
Cover with plastic wrap and place in a warm-draft free area.
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10
Allow the dough to rest until double in size, about 2 hours.
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11
Preheat the oven to 425 degrees F. Place the walnuts on a small baking sheet and place in the oven.
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12
Toast until golden about 6 minutes.
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13
Remove from the pan and cool.
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14
Remove and turn on a floured surface.
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15
Divide the dough in half.
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16
Set one half aside.
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17
Roll the dough out into a flat circle.
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18
Sprinkle half of the nuts and 4 ounces of the cheese over the dough.
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19
Fold the sides in towards to the center and knead the dough several times.
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20
Repeat with the remaining dough, 3 ounces of walnuts and 4 ounces of the cheese.
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21
Form the dough into a small round.
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22
Grease 2 (9-inch) round pans with the remaining oil.
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23
Place the dough in the prepared pan, press the dough to form the pan.
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24
Sprinkle the top with the remaining blue cheese.
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25
Cover lightly with plastic wrap.
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26
Let the dough rise again until double in size, about 1 hour.
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27
Place the pans in the oven and bake for 15 minutes.
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28
Reduce the heat to 350 degrees F. and continue to bake for 20 minutes.
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29
Remove from the heat and cool on a wire rack.
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30
Sprinkle the tops of each loaf with 2 ounces of the remaining cheese.
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31
Allow the bread to cool before slicing.
