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1
In large bowl, combine warm milk and yeast; stir to dissolve.
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2
Let stand until foamy, about 5 minutes.
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3
Stir in warm water, butter, molasses, salt, whole-wheat flour, and 1/2 cup bread flour.
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4
Stir in another 3/4 cups bread flour and knead mixture in bowl until a ball forms.
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5
Transfer dough to lightly floured surface and knead until is smooth and elastic, 7 to 10 minutes.
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6
Add additional flour just to keep dough from sticking.
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7
Shape dough into ball and place in greased bowl, turning dough to grease top.
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8
Cover with plastic wrap and then a towel and let rise in warm place until doubled in volume (about 1 hour).
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9
Punch down dough.
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10
Turn it onto lightly floured surface and knead in walnuts.
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11
Cut dough in half; cover and let rest for 10 minutes.
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12
(Resting makes the dough easier to shape).
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13
Grease two large cookie sheets.
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14
Shape each dough half into an oval and place on cookie sheets.
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15
Cover loosely with plastic wrap and let rise until doubled (about 45 minutes).
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16
With sharp knife or razor blade, cut three slashes across the tops of loaves.
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17
Preheat oven to 375F.
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18
Lightly dust loaves with flour.
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19
Bake until loaves sound hollow when tapped on bottom, about 30 minutes.
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20
Transfer to rack to cool.
