In a medium bowl, combine 1¾ cups of unbleached flour, whole wheat flour, yeast, and salt. Mix well. Add the milk and water and beat for 3 minutes. Stir in the walnuts, onion, and butter and mix well. Blend and knead in the remaining flour to make a stiff dough. Place in a buttered bowl, turning to coat the surface. Cover with plastic wrap and a towel and let rise until doubled in bulk.
Sprinkle a baking sheet or pie plate with the cornmeal, just in the area the bread will cover. Punch down the dough and knead for 3 to 4 minutes. Shape into a ball and place on the cornmeal. Let rise uncovered.
Preheat oven to 425° F.
When the bread has risen for 30 minutes, use a razor blade to slash the top. Make a simple x, cut a square, or cut swirling lines that converge at one side of the loaf. Place a pan of hot water on the lowest rack of the oven. Place the bread on the middle rack and bake for 30 minutes. Remove the water, lower the heat to 300° F., and bake for 30 minutes longer. Cool on a rack.
Can be frozen.
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Terence Janericco51Side Dish
3½ to 4 cups unbleached flour]]>
½ cup whole wheat flour]]>
1 package dry yeast]]>
301
1 tablespoon salt]]>
1 cup warm milk]]>
⅓ cup warm water]]>
1 cup coarsely chopped walnuts]]>
54
¾ cup minced onion]]>
½ cup unsalted butter, softened]]>
2 tablespoons cornmeal]]>