1/4 c. milk
1/3 c. sugar
4 tsp. salt
1/4 c. (1/2 stick) butter
2 pkg. active dry yeast
1 1/2 c. warm water (105 to 115 degrees)
3 c. unsifted whole wheat flour
2 3/4 to 3 1/4 c. unsifted white flour
1 c. chopped walnuts

Scald milk, stir in sugar, salt and butter. Cool to lukewarm.

Dissolve yeast in warm water in warm bowl. Add lukewarm milk mixture and whole wheat flour; beat until smooth. Stir in enough more white flour to make a stiff dough. On floured board knead 10 to 12 minutes (dough will be slightly sticky). Place in greased bowl; turn to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down. On floured board knead in walnuts. Divide dough into 4 equal pieces. Roll each to an 8-inch square. Shape into loaves. Place 2 rolls, side by side, in each of 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover, let rise until doubled, about 1 hour.

Bake at 375 degrees for 35 to 40 minutes, or until done. Remove from pans. Brush with melted butter if desired. Cool. Good toasted!