1. Roughly chop the walnuts. Put the two flours into the stainless steel bowl, and mix. Make two separate hollows: in one put the yeast, and in the other the salt. Do not put the salt and yeast in direct contact as the salt prevents the yeast from acting.
2. Fit the kneader and lid. Select speed 1. Run the appliance for a few seconds. Add the lukewarm water through the opening in the lid, and knead for eight to ten minutes.
3. Add the nuts and knead for a further two minutes. Leave the dough to rest for 30 minutes.
4. Next place the dough on a floured work surface, flatten by hand into a square. Fold the
points into the centre, then flatten the dough again with your fist. Repeat the
operation again. Then shape a round or long loaf.
5． Cover the dough with a damp cloth and leave to rise at room temperature for two hours (the dough should double in volume).
6． Put in the oven for 40 minutes at 240 °C with a small container full of water to help form a golden crust.
Recommended for this recipe can be Tefal product.