Mix flour, salt and water in a large baking bowl. Let the yeast dissolve in the warm water and mix it into the flour in the baking bowl. Let everything rest for 10 minutes. Then add the liquid sourdough and work it in thoroughly. Knead vigorously until the dough has a uniform, smooth structure. Form the dough into a ball and let it rise in a warm place with the lid closed.
In the meantime, pour the boiling milk over the walnuts and let them swell for 30 minutes. Then drain the walnuts and chop them coarsely.
Knead the dough again, press a little flat, then sprinkle the chopped nuts on top. Knead again until all the nuts are absorbed. Divide the dough into two portions, form an oblong body from each half, place on a baking sheet, dust with flour and let cook for half an hour. Now cut crosswise so that the bread does not break.
Put the loaves in the oven at 240 °C. At the same time pour a mug of water on the bottom of the oven, close the door on the spot. The steam should not escape. Bake on the lowest shelf. After 20 minutes, however, turn down the heat to 200 °C. The walnut breads must now bake for another 35-40 min.
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