Mix all the dry ingredients (except the extra Flora Gold and walnuts) together, then rub the 45 g of Flora Gold into the flour with the fingertips. Add the Instant Yeast and mix. Add enough lukewarm milk to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes. Knock the dough down, press or roll into a rectangle, keeping the width of the dough slightly smaller than the length of the bread pan.
Spread with extra Flora Gold and sprinkle over the chopped walnuts and then roll the dough up, starting from the narrow end, and place with the seal side down into a greased 1,5-litre-bread pan.
Cover with greased plastic and allow to rise in a warm place until double in volume, about 20 – 30 minutes.
Brush with water, dust with flour and bake in a preheated oven at Oven: 200°C for 30 – 35 minutes, or until golden brown.