With a slightly tangy flavour, it takes its colour from the wheat grain husks. Thanks to the fermentation method used, it will keep longer without going stale.
In a bowl, mix the flours, salt and sugar.
Mix the yeast into the water and add it to the bowl.
Mix with a spatula for 2 minutes then add the walnuts.
Mix again until you have an even consistency and finish kneading with a rolling pin.
Bring the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest in a warm place for 60 minutes.
Shape into small buns, put them on a baking sheet, cover and leave to rest for 2 hours.
Bake the bread for 30 minutes in an oven preheated to 220°C.