Preheat oven to 375°F.
In a large bowl, stir together whole wheat flour, 1 cup of the all-purpose flour, walnuts, sugar, salt, basil, pepper and yeast; set aside. In a small saucepan, heat water, milk and butter until hot to the touch; stir into dry ingredients. Add enough of the remaining all-purpose flour to make soft dough. Turn out onto lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic, adding remaining flour as needed. Cover with bowl or plastic wrap and let stand for 10 minutes.
Grease four 4-inch clay pot plant pots well; place circle of greased foil over each drainage hole. Divide dough equally into four; shape each portion into ball and place one in each pot. Cover with greased plastic wrap and let rise in warm place for about 1 hour or until doubled in bulk. Bake for 20 to 25 minutes or until lightly browned and loaves sound hollow when tapped. Turn out onto wire racks and let cool. Yields 4 small round breads.