Mark Sinclair walnut bread

since I had a very viaible mostly white flour levian ready to use. I modified the formula as follows.

300g unfed white flour levian 

292g  soaker ( no change)

Final dough 

269g Bread flour 

100g Semolina flour extra fancy 

103g Einkorn WW flour

103g whole rye

295g Water 

 144g Walnuts 

14g Salt