In a large bowl mix together the flour, salt, quick yeast and brown sugar.
Add the water and with your hand roughly mix it into the flour.
Add the walnut oil while the dough is still lumpy and knead well until it’s smooth and pliable.
Add the chopped walnuts and need into the dough until evenly distributed.
Leave the dough covered with a tea towel or cling film, in a draught free place (airing cupboard ideal), for it to double in size (This should take about an hour).
Turn dough out onto a floured surface and knead the dough firmly for several minutes.
Shape the dough and put it into an oiled 1kg/2lb bread tin, 2 x ½kg/1lb bread tins or place it on an oiled baking sheet.
Cover with a clean tea towel or cling film again and leave dough to rise for about 25 minutes in a warm place.
Preheat the oven to 200°C.
Bake in a preheated oven 35/40 minutes for one large loaf or 30 minutes for 2 smaller loaves.