Whole Wheat, Buckwheat And Walnut Bread - cooking recipe

Ingredients

4 cups whole wheat flour
1 1/4 cups buckwheat flour
3/4 cup vital wheat gluten flour
2 cups walnuts (halves and pieces)
1/2 cup raisins
4 teaspoons instant yeast
2 1/4 cups water
1/4 cup orange juice
4 tablespoons extra virgin olive oil
2 - 2 1/2 teaspoons salt (I used 2, next time I might add another 1/4 tsp.)

Preparation

In a mixing bowl, combine all the flours and add the other dry ingredients: walnuts, raisins, yeast and salt. Mix well. Add all the liquid ingredients: water, orange juice, olive oil and mix well with a fork until the dough becomes too stiff to continue.
I used the bowl from my stand mixer, so I put the bowl on the stand and ran it with dough hooks for about 5 minutes. You can also knead the dough.
Place the dough in a bowl at least twice the volume of the dough, cover the bowl with plastic wrap, put in a warm place and let rise for 1 1/2 to 2 hours, until it's about double in bulk.
Punch the dough down, separate into 2 parts, and put into greased loaf pans (each about 9\" by 4 1/2\"). Cover each with plastic wrap, put in a warm place and allow to rise for an hour.
Heat your oven to 375\u00b0F (Please note that oven temperatures are not always precise; yours may need 400\u00b0 F for example).
Make 3 diagonal slashes across the top of each loaf, then brush cold water on the top each loaf.
Place in oven and bake for 40 minutes.
Allow the loaves to cool a bit before removing from the loaf pans.
You can be sure the bread is done if it sounds hollow when you tap on the bottom of the loaf. If you don't think it's done give it another 5 minutes on the rack.
Please note that the prep time does not include rising time (2 1/2 -3 hours).