The night before, or at least 6 hours before, dissolve half of the brewer’s yeast into warm water (about 150 ml), combine some flour and cover with the leftover flour, using a large bowl. Wait till the next day or until the flour explodes… the yeast becomes alive and comes out of the flour, making small trickles of risen dough.
The day after soak raisins into warm water. Heat the olive oil in a large saucepan and add the chopped walnuts, the sugar and the squeezed raisins. Brown for a few minutes and remove from the heat. Let it cool down.
Add this mixture to the leavened flour, combining the leftover yeast dissolved into about 150 ml of warm water and other ingredients as well.
Knead the dough for about 10 minutes until it gets smooth and it doesn’t stick to your hands anymore.
Let rise for about 2 hours in a warm place covered with a kitchen towel, until it doubles its size.
Now knead again the dough for about 5 minutes and make two small round loafs, carve them with a cross cut and let them rise again until they double their size.
Rub them with beaten egg yolk and bake in the preheated oven to 180°C for about 40 minutes.
Let them cool down. They give their best the day after.