-
1
Put whole-wheat flour and all-purpose flour into container of a food processor.
-
2
Add yeast, 1 cup walnut meats, sugar and salt.
-
3
Start blending while gradually adding water.
-
4
Blend until dough comes loose from sides of container.
-
5
Turn out dough onto lightly floured board.
-
6
Add remaining 1/2 cup walnut meats and knead.
-
7
Shape the dough into nonsticky ball.
-
8
Lightly flour insides of mixing bowl and add dough.
-
9
Cover with clean cloth and place in warm (not hot) draft-free place to rise.
-
10
Let stand until double in bulk, about 30 to 40 minutes.
-
11
(It is not essential to let dough rise a second time, but it is preferable.)
-
12
Turn dough onto lightly floured surface and punch down.
-
13
Knead briefly and return to lightly floured bowl.
-
14
Let stand until double in bulk, about 30 minutes.
-
15
Meanwhile, preheat oven to 400 degrees.
-
16
Turn out dough onto a lightly floured board and knead briefly.
-
17
Divide dough in half and shape into two long loaves, each about 15 inches long.
-
18
Place loaves side by side on baking sheet and cover with clean cloth.
-
19
Let stand about 15 minutes or until it has risen slightly (but not doubled in bulk) about 15 minutes.
-
20
Remove cloth and, using razor blade, cut three uniform, diagonal, parallel gashes over top of each loaf.
-
21
Place in oven on bottom rack and, if a crisper crust is desired, place two ice cubes on bottom of oven.
-
22
This will create steam.
-
23
Bake 45 minutes until browned and crisp all over.
