WALNUT-ONION BREAD

A wonderful bread for a menu needing additional texture.

2 tablespoons butter
1 1 /2 cups chopped onion
1 garlic clove, minced
2/3 cup milk
3/4 cup coarsely chopped toasted walnuts
2 1/2 teaspoons salt *
1 tablespoon yeast
2/3 cup warm water
1 1/2 cups whole wheat flour
3 1/2-4 1/2 cups white flour

Melt the butter in a medium-sized skillet. Add the onion and garlic, and saute until limp but not brown. Add the milk, walnuts, and salt. Set aside to cool.
Dissolve the yeast in the warm water and set aside 5-10 minutes.
Place the cooled milk mixture in a large mixing bowl. Add the dissolved yeast and the whole wheat flour. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down the dough and divide into 1 1/4-pound loaves. Knead to shape and place in greased 4" x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.

* When making this bread in a larger batch, cut back on the amount of salt, but double or triple the remaining ingredients.