For the walnut ciabatta, dissolve the barley malt and the yeast in lukewarm water, knead with flour, oil and salt to a yeast dough and knead it for about 5 minutes.
Chop the walnut kernels not too finely and mix into the dough. Cover and let rise for about 1 hour. Sprinkle the dough with flour and form 2 rolls.
If available, place on a baguette tray and let rise, covered, for another 30 minutes. Cut diagonally with a sharp knife, sprinkle well with water and bake in a preheated oven at 200 °C for about 25 minutes.