Sift the flour, salt and sugar into a large bowl and then add the dried yeast and the walnut pieces. Make a well in the centre.
Heat the water until tepid and slowly pour into the well in the flour mix. Begin mixing with a spoon and then, as it starts to come together, use your hands to form a ball shape. Transfer to a floured surface and knead for 2-3 minutes until it is a smooth ball.
Clean and lightly oil the mixing bowl. Place the dough back in the bowl and cover with cling film. Leave it to prove in a warm place until it has doubled in size.
After it has doubled in size, transfer back onto a floured surface and knead for a further minute. Shape the dough into a circle.
Create a smooth ball by tucking the dough into the centre of the circle. Turn it over and you should a have a ball shape.
Place the loaf in the centre of a deep round baking tin. Leave to prove once more in a warm place for 30 minutes. Preheat the oven to 230'C while the bread is proving.
Place in the oven and bake the loaf for 30-40 minutes. Check after half an hour by removing the loaf from the baking tin and tapping the bottom. If it sounds hollow, it is ready. Return to the oven for a little longer if it is not cooked.
Allow to cool on a wire rack before cutting.
«Toast the walnuts in a dry pan before adding them to the bread mixture to release extra flavour.»