Crumble yeast into a large enough bowl, stir with just under a third of the milk and sugar. Cover and let rise in a warm place for 15 minutes. Add sifted flour, salt and remaining milk. Knead with your hands or the dough hook of a food processor for about 10 minutes until a smooth dough is formed. Cover and let rise in a warm place for about 45 minutes until doubled in volume. Knead in nuts. Shape into an oblong loaf and place on greased baking sheet. Cover and let rise for another 30 minutes. Cut bread lengthwise in the middle. Brush with a little milk. Bake in a heated oven at 220 °C on the middle shelf for about 30 minutes. The bread is ready when it sounds hollow when tapped on the underside.
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