You'll need to plan ahead for this bread, as it gets its flavor from a lengthy rise. For the best crust, bake it in a ceramic bread crock, or a covered clay baker.
Preheat the oven to 425°F.
Core and chop the apples, leaving the skins on if you like.
Toss the apples with the cinnamon and sugar.
Spread the apples on a parchment-lined or greased baking sheet.
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.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 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.
Work the dough just enough to incorporate all the flour.
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.
Turn the dough out onto a lightly floured surface, and work in the roasted apples and nuts.
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.
Place the dough in the lightly greased pan, smooth side up.
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.
Place the lid on the pan, and put the bread in a cold oven. Set the oven temperature to 425°F.
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 a digital thermometer inserted into the center registers about 205°F.
Remove the bread from the oven, turn it 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.
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