This bread is fantastic toasted, with butter and marmalade for breakfast, or just grilled and served with ripe cheese and wine. The recipe works best in the large quantity I’ve given here. It freezes well.
1-1/3 packages (1 tablespoon plus 1 teaspoon) active dry yeast
3 cups lukewarm water
1 tablespoon honey
5 cups all-purpose flour
3 cups rye flour
4-1/2 teaspoons salt
1 teaspoon chopped fresh rosemary or thyme leaves, or 1/2 teaspoon dried
Place the remaining water, the honey, both flours, the salt, rosemary or thyme, and butter in a mixer fitted with a dough hook. Mix for about 5 minutes. Add the dissolved yeast and continue to knead in the mixer for about 10 minutes. Add the walnuts and pecans and continue to knead until the nuts are thoroughly combined. The dough should come together neatly in a ball.
Cover the mixing bowl with a damp towel and let the dough rise in a warm place for about 45 minutes at room temperature, or until it approximately doubles in volume.
Knead the dough briefly by hand to remove an air pockets.
Butter and flour three 9 x 5-inch loaf pans. Divide the dough in three parts, shape each into a 9-inch cylinder and place them in prepared pans. Let the loaves rise in the pans for about an hour, or until they at least double in volume.
Preheat the oven to 375° F.
Bake the loaves for about 20 minutes, or until they are nicely browned, then reduce the heat to 325° F and continue baking for another 25 minutes. Remove from pans and let cool.