Stir the yeast into 300ml lukewarm water and let it rest for about 5minutes until it gets slightly foamy and bubbly on top.

Mix 500 grams of flour, salt, chopped walnuts and the soaked raisins until evenly combined and all raisins are covered with flour.

Create a well in the middle of the mixing bowl and add the water & yeast mixture to it.

Gently mix it all with a spoon or spatula until it turns into a sticky dough.

Prepare to add a lot of flour as the soaked raisins will add a lot of moisture to the dough. Knead the dough for about 5 to 10 minutes, adding flour to prevent it from sticking to everything.

After kneading the dough for about 5 minutes, you should roll it into a ball shape and place it in the centre of the mixing bowl. Cover it with a damp cloth and place the bowl in a warm spot. I place my dough close to a radiator. Let the dough rise for an hour.

After the dough has risen for an hour, you can take the damp cloth off, and you'll notice a significant rise in volume.

Dust your workspace generously with flour and knead the dough once more for about 5 minutes. Grab a rolling pin and roll out the dough, so it turns into a flat rectangle about as thick as a thumb. At this point, sprinkle the cinnamon and cardamom evenly over the dough.

Take one end of the rectangular dough and now roll-up the dough. Fold the ends of the dough inwards and shape the dough, so it fits the form you have chosen. I use a Dutch-oven to bake the bread, but a baking form for loaves of bread works perfectly fine as well.

Grease up your baking form with some coconut oil and shape the dough in a way that it fits your chosen baking form. Place the dough into the form and cover it once more with a damp cloth.

Let the dough rise for another 30 minutes.

Pre-heat the oven to 230°C (450°F) and bake the bread anywhere between 25-35 minutes depending on how dark you want the bread to be.