# What You 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)
# How To Make It:
01 - In a large bowl, combine whole wheat flour, bread flour, active dry yeast, brown sugar, and sea salt. Mix thoroughly.
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 the chopped walnuts, pecans, and hazelnuts until evenly distributed.
05 - Shape dough into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
06 - Punch down the risen dough, transfer to a lightly floured surface, and gently shape into a loaf.
07 - Place the shaped dough into a greased 9x5-inch loaf pan, cover, and let rise for 45 minutes or until risen about 1 inch above the pan rim.
08 - Preheat the oven to 375°F (190°C).
09 - Bake for 30 to 35 minutes until golden brown and the loaf sounds hollow when tapped.
10 - Remove loaf from the pan and cool on a wire rack before slicing into approximately 12 pieces.
