1) Preheat the oven to 425°F.
2) Core and chop the apples, leaving the skins on if you like.
3) Toss the apples with the cinnamon and sugar.
4) Spread the apples on a parchment-lined or greased baking sheet.
5) Bake the apples for 10 to 15 minutes, until they're fork tender and have concentrated some of their juice; don't roast until mushy! Set aside to cool.
6) Mix the flours, salt, yeast, and water in a large bowl. Stir, and then use your hands or a dough whisk to mix and form a sticky dough.
7) Work the dough just enough to incorporate all the flour.
8) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
9) Turn the dough out onto a lightly floured surface, and work in the cooled roasted apples and nuts.
10) Shape the dough into a log or round loaf to fit your 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock.
11) Place the dough in the lightly greased pan, smooth side up.
12) Cover the pan and let the dough rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
13) Place the lid on the pan, and put the bread in a cold oven. Set the oven temperature to 425°F.
14) Bake the bread for 40 to 45 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F.
15) Remove the bread from the oven, turn out onto a rack, and cool before slicing. When completely cool, store airtight at room temperature for up to a week; freeze for longer storage.
Yield: 1 large loaf.