Whole Wheat Black Walnut Bread

The day yesterday stood overcast and gloomy. I had a migraine and with the medication I took, I did not feel like participating in the world the around me.  As the day wore on and the medication took effect, I felt I could do a little something, and we did have to eat supper.  I had planned on baked chicken breasts, mashed potatoes with skins, and peas, so that was easy enough.  I saw my mother's war cookbook on the shelf and thought I would browse it.  It was written during the second World War, and it had a lot of ideas on how to save sugar, flour, and other staples that were used for the soldiers.  I found a recipe that was so yummy. 

Here is the recipe:

1 Cup unsifted whole wheat flour
1 1/4 Cup sifted all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 Cup brown sugar, firmly packed
1 1/2 Cup sour milk or buttermilk
2 tablespoons olive oil (salad oil in the book)
3/4 cup (I used 1 cup) chopped black walnuts you can use English walnuts too

Sift all purpose flour with baking powder, baking soda, and salt.  Add the whole wheat flour; add the brown sugar, and blend.  Add the sour milk and the olive oil and stir until smooth.  Add the walnuts and mix.  Pour into oiled loaf pan and bake in 350 degree oven for one hour and 10 minutes, or until done.

Hope you enjoy this recipe.  It was so tasty that the family requested it again!  I think I would reduce the brown sugar next time.