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1
Put cereal in the mixing bowl for your stand mixer. Pour in the boiling water and let it stand, stirring occasionally, until it cools to 100 F or resembles thick porridge; about 1 hour. Once cereal cools, add honey, butter and yeast.
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2
In a separate bowl, combine all purpose flour, whole wheat flour, and gluten. Set aside.
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3
Attach dough hook and on low speed add flour mixture into the mixing bowl 1/2 cup at a time, then knead until dough firms into ball. This will take about 1.5 to 2 minutes. Cover bowl with plastic and let dough rest for 20 minutes.
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4
Add the salt and knead on medium low until dough clears sides of bowl, about 3-4 minutes. You can add additional flour if needed, until the dough comes together. Continue to knead about 5 minutes more. Add chopped walnuts and knead another 15 seconds.
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5
Pour the dough out onto a work surface and knead for 2 minutes. Place dough in an oiled bowl until it doubles in volume, about 45-60 minutes.
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6
Spray two 9x5 loaf plans with non-stick spray or line with parchment. Shape into two logs. Roll dough in rolled oats and place each dough log in a loaf pan. Cover lightly with plastic wrap and let it stand for 30-40 minutes or until doubled in size.
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7
About 10 minutes before baking, preheat oven to 375 F. When dough is done rising, remove the plastic and put pans into the oven. Bake dough until internal reading reads 200 F, about 30-40 minutes. Remove pans from oven and let bread cool.
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8
Adapted from Cook's Magazine 2006.
