# What You'll Need:
→ Dough
01 - 2 1/4 cups whole wheat flour (280 g)
02 - 1 cup bread flour (125 g), plus extra for kneading
03 - 2 1/4 teaspoons active dry yeast (7 g)
04 - 2 tablespoons light brown sugar (25 g)
05 - 1 teaspoon fine sea salt (6 g)
06 - 1 1/4 cups warm water (about 110°F/43°C, 300 ml)
07 - 1/4 cup neutral oil, such as sunflower or canola (60 ml)
→ Nuts
08 - 1/2 cup chopped walnuts (60 g)
09 - 1/4 cup chopped pecans (30 g)
10 - 1/4 cup chopped hazelnuts or almonds (30 g)
# Directions:
01 - In a large bowl, mix whole wheat flour, bread flour, yeast, brown sugar, and salt until well incorporated.
02 - Add warm water and neutral oil to the dry mixture and stir until a soft dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
04 - Gradually knead in chopped walnuts, pecans, and hazelnuts or almonds until evenly distributed throughout the dough.
05 - Shape dough into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
06 - Punch down the dough, transfer to a floured surface, and gently shape into a loaf.
07 - Place shaped dough into a greased 9x5-inch loaf pan, cover, and let rise for 45 minutes until risen about 1 inch above the pan.
08 - Preheat oven to 375°F (190°C).
09 - Bake loaf for 30 to 35 minutes until golden brown and hollow sounding when tapped.
10 - Remove loaf from pan and cool completely on a wire rack before slicing.
