Walnut Bread

• 2 cups whole-wheat flour
• 4 cups all-purpose flour
• 3 packages rapid-rise yeast
• 1 1/2 cups coarsely broken walnut meats
• 1 teaspoon sugar
• 2 teaspoons salt if desired
• 2 1/2 cups hot water (120 to 130 degrees)

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.

wholewheat flour, allpurpose, rapidrise, broken walnut meats, sugar, salt, water

Taken from cooking.nytimes.com/recipes/3026 (may not work)