Cinnamon Walnut Whole Wheat Bread

I adapted this from a basic wheat in Betty Crocker. This bread is ideal for breakfast. It's slightly sweet, has protein from the nuts, and is whole wheat. You could change up the type of nut or add raisins or dried fruit to make it more your taste...but I like the basic recipe.

2 cups whole wheat flour
1 package of dry active yeast
2 cups very warm water (120 F)
2 tablespoons of brown sugar
2 tablespoons vegetable oil
2 teaspoons of ground cinnamon
2 teaspoons salt
2-3 cups bread flour
1 cup coarsely chopped walnuts
cornmeal

1. Mix whole wheat flour and yeast in bowl and add warm water. Beat for 1 minute on low speed and let rest covered with plastic film for 15 minutes.
2. Stir in brown sugar, cinnamon, oil, salt, walnuts, and 1 cup of bread flour, beat until smooth. Stir in enough remaining bread flour to make a soft dough.
3. Knead dough on lightly floured surface until dough is smooth and springy - dough should still be slightly sticky. Place in large greased bowl and turn to coat then flip. Cover with plastic film and let rest until doubled in size (about 1 hour).
4. Grease a cookie sheet and sprinkle with cornmeal. Place dough on lightly floured surface. Lightly shape into a round ball and place onto prepared cookie sheet, spray with cool water. Cover loosely with plastic film and let rest for 45-60 minutes or until almost double again.
5. Heat over to 375. Spray loaf with cool water and cut grooves into loaf in criss-cross pattern. Bake for 35-40 minutes or until loaf sounds hollow when tapped.
6. Enjoy! I eat it with a little honey and tea or coffee on the side. :)