Soak freekeh in hot water for 30 minutes. Strain and pat dry with paper towel. Meanwhile combine yeast, honey and water and leave in a warm place until frothy. Preheat oven to 180 degrees Celsius.
Roast 2/3 of the walnuts for about 10 minutes until golden, then turn oven up to 200 degrees once walnuts are removed. Combine the flour, freekeh, salt and toasted walnuts in a large bowl. Add walnut oil and yeast liquid and mix to a soft dough. Knead for 8-10 minutes, then place in an oiled loaf tin. Cover with oiled clingwrap and leave in a warm place to rise until doubled in size, about 1 hour. Sprinkle with remaining walnuts and bake at 200 degrees for 35-40 minutes. Cool on a wire tray.