1. Add 1g of yeast powder in the medium-sized dough to 150g of water. After mixing evenly, add 150g whole wheat flour and mix evenly. Cover with plastic wrap and refrigerate for about 17 hours.

2. The dough after refrigerated fermentation is about 2.5 times larger and has fine fermentation holes.

3. Wash 30g raisins, soak them in water and set aside. Chop 30g walnut kernels and set aside.

4. Mix the main dough ingredients except olive oil with the medium dough and knead until the expansion stage. Add 15g of olive oil and knead until complete. Add raisins and walnuts and knead into a smooth dough. Cover with plastic wrap and ferment until doubled in size.

5. After the fermentation is completed, dip your hands in some flour, take it out and press it with your hands to deflate, then divide it into approximately 4-6 parts.

6. After the cutting is completed, knead it into a round shape by hand, cover it with plastic wrap and let it rest for 30 minutes, then ferment it at room temperature.

7. After resting, take out a piece of dough and roll it into a long strip with a rolling pin. Before rolling, you can sprinkle a thin layer of flour on the work surface to avoid sticking to the work surface.

8. Roll the rolled out dough from top to bottom. While rolling, gather the two sides toward the middle, roll all the way to the bottom, then pinch the dough tightly and place it downwards into the baking pan. Finally, ferment until doubled in size. Can be fermented at room temperature.

9. After the dough has fermented, use a sieve to sift some flour onto the dough.

10. Preheat the oven to 180 degrees. Cut out the desired shape on the sifted flour dough. After the oven is preheated, pour a bowl of cold water into the base to create steam. Place the bread in the upper middle of the oven at 180 degrees and bake for about 15-20 minutes.