This recipe lets the bread machine do most of the work - then you pop it in the the oven until done.

1 1/4	Cups	Warm water
2	Tbsp.	Walnut oil
2	Tsp.	Honey
1/4	Cup	Non-fat dry milk
2	Cups	Whole wheat flour
1	Cup	Bread flour
1 1/2	Tsp.	Active dry yeast
3/4	Cup	Walnuts, toasted and coarsely chopped
2	Tbsp.	Butter, melted

Place all ingredients (but the walnuts and butter) into the bread machine pan in the order called for by the manufacturer and process on the dough setting. When the beeper sounds for adding extra ingredients (or five minutes before the end of the first knead cycle), add the walnuts. When dough is finished, remove it from machine and place it on a lightly floured surface. Punch the dough down and let it rest for 15 minutes. Then shape dough into a tight, round ball, rotating the dough between your cupped hands and turning it while tucking the sides of the dough into the bottom. Turn the bread over and pinch together the underneath seam. Place seam side down on an oiled baking sheet or parchment-lined sheet, cover and let rise until doubled, about 45 minutes. During the last 15 minutes of rising, preheat oven to 375°. Slash three or four parallel cuts across the top of the loaves, brush with melted butter and bake about 40 minutes, until crust is nicely browned.