In a bowl, pour all ingredients: flours, water, salt, yeast and nuts. Mix everything together by hand. When the dough starts to form, knead it into a ball.
Do not hesitate to work the dough on your work surface. It should be elastic and not stick anymore.
To push the dough, I recommend that you lightly oil the bowl in which the dough will rest, using a paper towel.
Form the dough into a ball, place it in your bowl and cover it with a clean, dry cloth. Leave it at room temperature for 3 hours. The dough should have at least doubled in size.
Shape the dough into a ball and place it on a baking sheet lined with parchment paper. Lightly flour the ball and make indentations (in this case star-shaped) with a clean, sharp knife.
Place a clean tea towel over the ball and let sit for another 40 minutes at room temperature.
Preheat your oven to 210°C and place a pie pan filled with water at the bottom.
Bake in the oven at half height for 30 minutes. Then turn your bread over and continue baking for another 5 minutes at 180°C.
Then let your bread cool on a rack outside the oven.
