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1
Preheat the oven to 350.
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2
Spread the walnuts on a baking sheet and toast for about 8 minutes, or until deeply browned.
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3
Let cool.
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4
In a large bowl, sprinkle the yeast over the water and let stand until foamy.
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5
Stir in the melted butter, egg and salt.
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6
Add the all-purpose and whole wheat flours and the walnuts, stirring until the dough becomes stiff.
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7
Scrape the dough onto a lightly floured surface and knead until a smooth dough forms.
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8
Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 1/2 hours.
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9
Punch the dough down and cut it in half.
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10
Knead each half briefly and shape into 6-inch rounds.
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11
Set the rounds on a large, lightly oiled baking sheet about 4 inches apart.
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12
Let stand until the loaves have almost doubled in volume and hold an impression when lightly pressed, about 30 minutes.
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13
Preheat the oven to 375.
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14
Bake in the center of the oven for about 50 minutes, or until the loaves are nicely browned and sound hollow when tapped on the bottom.
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15
Transfer the loaves to a rack to cool completely before slicing.
