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1
Stir together the flours, baking powder, baking soda, salt and walnuts.
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2
Set aside.
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3
In large bowl of mixer, cream butter and sugar until light and fluffy.
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4
Add eggs, one at a time, beating well after each addition.
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5
Stir flour mixture into creamed mixture alternately with milk and wine.
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6
Spoon half the batter into another bowl.
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7
Stir cheddar into one portion of batter and blue cheese into the other.
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8
Spoon half the Cheddar batter into each of 2 greased and floured 9 x 5 inch loaf pans, distributing batter down one long side of each pan.
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9
Then spoon half the blue cheese batter into each pan alongside cheddar batter.
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10
If you prefer, you can make 1 Cheddar loaf and 1 blue cheese loaf by putting all of one type of batter into 1 pan etc.
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11
Sprinkle poppy seeds over cheddar batter and sesame seeds over blue cheese batter.
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12
Bake at 350F for about 1 hour or until a wooden pick inserted in center of loaf comes out clean.
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13
Let cool in pans for 10 minutes, then turn out onto racks to cool completely.
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14
May be wrapped and frozen for up to 2 months.
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15
To serve, cut bread into 3/4 inch thick slices.
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16
It has a tendency to crumble so don't try to slice thin.
