Preheat your oven to 230°C.

In a non-stick saucepan, lightly toast the walnuts over a low-medium heat for 20 seconds or so, until they start to smell fragrant.

Weigh the dry ingredients into a large mixing bowl, including the nuts. Make a well in the middle and pour in the buttermilk. Combine it with a blunt kitchen knife, handling the dough as little as possible – there is no need to knead this dough, in fact, the less you handle it, the better! When the ingredients are evenly incorporated, shape the dough into a round loaf using your hands.

Place it on a floured baking tray or stone, and score a deep cross into the top, taking the cuts right down the sides. This will make the bread easy to break into quarters for sharing.

Bake it for 30-40 minutes on a low shelf in the oven. To check when it is done, insert a metal skewer – if it comes out clean, the bread is cooked. Leave it to cool on a wire rack.

This bread is best eaten on the day of making.