2 cups whole wheat flour
1 cup all-purpose flour
1/4 cup packed dark brown sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup chilled unsalted butter cut into 1/2-inch pieces
1/4 cup walnuts, toasted and chopped
1 cup chilled buttermilk
1 large egg
2 tablespoons light molasses
Preheat oven to 375 degrees. Lightly flour large baking sheet. Whisk first five ingredients in large bowl to blend well. Add butter and rub in with fingertips until mixturet is like coarse meal. Mix in walnuts.
With whisk blend buttermilk, egg, and molasses in small bowl. Gradually add buttermilk mixture to flour mixture. Stir to form a medium-firm dough. Turn out onto lightly floured surface. Knead until dough comes together; it should take about 6 turns. Flatten into a disk and cut it into 6 wedges.
Shape each wedge into a ball. Place on prepared baking sheet and space evenly. Flatten each into a 3-inch round. With a sharp knife make an X in the top of each round.
Bake breads about 30 minutes, until golden and the centers test done. Best served warm.
Yield: 6 breads