Combine a pinch of sugar and 60ml (1/4 cup) of the water in a small bowl.

Sprinkle with the yeast.

Set aside in a draught-free place for a few minutes until foaming.

Combine the flour, salt, water, yeast, oil, and lemon juice in the bowl of a mixer with a dough hook attachment. Slowly blend (If necessary, add a little extra water if the dough is too dry, or flour if it’s too sticky).

Once combined knead on medium speed for 6 minutes or until smooth.

Add the walnuts and knead until incorporated (but not crushed).

Turn the dough onto a lightly floured surface and knead a few times by hand until smooth and elastic.

Brush a large bowl with oil to grease.

Place the dough in the bowl and turn to lightly coat in the oil.

Cover the bowl with damp towel and set aside in a warm, draught-free place for 1-2 hours or until the dough has doubled in size.

Punch down the centre of the dough with your fist.

Shape dough into a ball or a loaf.

Place on a parchment-lined baking sheet. Cover loosely with a tea towel.

Set aside for 1 hour or until the loaf rises slightly.

Cut 3 slashes diagonally on the top.

Preheat oven to 400F (200C).

Bake for 30-35 minutes or until the loaf is golden and sounds hollow when tapped on the base.

Transfer to a wire rack to cool slightly