I made the somewhat artisanal pain aux noix from Whole Grain Baking, but without the calorific two cups of walnuts. It’s pretty good. It doesn’t have the skin-tingling awesomeness of an artisanal white bread, but it’s the best whole wheat hearth bread I’ve found so far. The recipe calls for a little butter, which is nice because it doesn’t go stale within a day. That’s very useful for a girl who lives alone (or a girl whose roommates have only recently been introduced to scones and still regard homemade hearth bread with distrust).