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1
Mix all the ingredients (excepting walnuts) with a food processor for about 5 minutes.
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2
Let rise (covered) to double size in a warm place; in possible in a bowl in the oven with another cup with warm (not hot) water nearby.
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3
After this time flat your dough on a non sticky surface (or use some flour) and top with walnuts.
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4
Fold in three in the legs and flat the dough again.
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5
Let rest 5 minutes.
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6
Fold on the other side in the same way.
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7
Let rest 5 minutes.
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8
Repeat 2 more times.
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9
Divide the dough with a plastic knife in six parts and form 6 breads of 25-30 cm.
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10
Prepare two baking trays with 3 breads each.
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11
Let rise one hour to double size and take out of the oven (if you had them there).
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12
Heat the oven to 230C (heat and timing are basing it on convection oven) with a fire resistant tin filled with hot water.
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13
With scissors cut the surface (1 cm depth) as you like.
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14
Let rise 20-30 minutes.
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15
Let your tin with boiling water in the oven and bake both trays for about 20 minutes (together or separately if you cannot).
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16
When golden-brown take out and let cool down completely.
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17
Usually we eat one piece and I freeze the other breads.
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18
Feel free to reduce the quantities.
