This lusty loaf is chewy and richly flavored, the apples adding a delightful sweet note.

1/2 cup (2 7/8 ounces) steel-cut oats (Irish oatmeal)
1 3/4 cups (14 ounces) boiling water
1/4 cup (2 ounces) boiled cider or frozen apple juice concentrate, divided
1 cup (3 ounces) apple nuggets (dried apples)
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 teaspoons instant yeast
1 3/4 cups (7 ounces) King Arthur whole wheat flour, Traditional or White Whole Wheat
1 3/4 cups (7 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup Baker's Special Dry Milk or nonfat dry milk
2 tablespoons King Arthur Whole-Grain Bread Improver or vital wheat gluten
1 cup (3 3/4 ounces) chopped, toasted walnuts or pecans

Combine the boiling water and steel-cut oats, and set aside to cool to lukewarm. Add 2 tablespoons boiled cider to the oat mixture. Combine the remaining 2 tablespoons boiled cider with the apple pieces, cover, and microwave for 1 to 2 minutes; this will help the apples absorb the cider. Set the apples aside.

Add the remaining ingredients to the oat mixture, and stir and knead to make a soft, slightly sticky dough. Knead in the toasted nuts. Place the dough in a greased bowl, cover, and let rise for about 2 hours.

Flatten the dough into an oval on a lightly greased or floured work surface. Spread with the apples, and roll and shape into a log, a round, or an oval, depending on your pan: our stoneware bakers are both a good choice. Place into the baker, or onto a lightly greased or parchment-lined baking sheet. Cover the loaf and let it rise for 1 hour, or until it looks puffy.

Bake according to stoneware baker directions; if you're using a baking sheet, bake at 375°F for 45 to 50 minutes, until the bread is deep brown and its interior measures about 195°F on an instant-read thermometer. Remove from the oven, and cool completely before cutting. Yield: 1 large loaf.