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1
Place wet ingredients into pan of the bread machine.
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2
TOAST walnuts in dry hot iron skillet, stirring constantly until fragrant ~ be careful not to burn!
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3
Chop walnuts and put into large bowl to cool.
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4
Measure flours, vital wheat gluten, and powdered milk into bowl with chopped walnuts ~ Stir to mix.
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5
Place flour mixture into pan of the bread machine, on top of wet ingredients.
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6
Place yeast into one corner of bread machine pan, on top of dry ingredients.
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7
Place salt into opposite corner of bread machine pan, on top of dry ingredients.
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8
For baking in oven ~ SELECT DOUGH CYCLE.
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9
(See description if you want to refrigerate dough overnight for a slower rise and a delayed bake in the oven).
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10
TO BAKE IN BREAD MACHINE: SELECT WHOLE WHEAT CYCLE; 2-LB LOAF; LIGHT CRUST.
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11
~~~~ NOTE: I HAVE NOT BAKED THIS IN THE ABM!
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12
TO BAKE IN OVEN:.
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13
Shape dough into two one-pound loaves and let rise until doubled in size.
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14
Bake at 375F for metal pans; 350F for Pyrex or glass ~ bake 20 minutes; cover loaves with foil and bake for 10-15 minutes more!
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15
For a soft outside crust, brush hot loaves on all surfaces with melted butter.
