Mix both types of flour and salt in a bowl then make a well in middle. Crumble yeast into it, add 150 ml lukewarm water and stir carefully with fork until yeast dissolves. Dust rim with flour, cover dough and let rise 15 minutes in a warm place.
Knead all ingredients, gradually adding an additional 175 ml lukewarm water until dough is elastic and flat. Cover again and let rise for about 1 hour, until dough has visibly increased in size.
In the meanwhile chop walnuts and roast in a frying pan without any fat until they start to smell. Put on a plate and let cool down. De-rind the Appenzell® cheese and finely grate. Knead cheese and walnuts into dough, form into an oval loaf and place on a tray lined with baking paper. Cover and let rise for another 30 minutes.
Lightly mark topside with crosses and bake in preheated oven at 220° C for 40 minutes. After 20 minutes cover topside with aluminium foil to keep bread from getting too dark.
The bread is baked through when tapping the underside yields a hollow sound. Let cool down.