Proof the yeast: transfer the yeast and two tablespoons of the flour to a large bowl and mix. Add the water and let it rest for 15 minutes. After 15 minutes it should have foamed.

Apply the autolyse method: Add the rest of the whole wheat and the bread flour and gently mix with a fork just until moistened. Let it rest for 20-30 minutes.

Knead the dough: Add the olive oil, the grape syrup, the salt, and the cinnamon and knead well until you get a smooth dough. Cover the dough with a clean towel and let it rest in a warm place until doubled in volume (this can take from 1 to 3 hours depending on the temperature of the room).

Make the bread: Lightly flour your working surface and knead the dough to deflate it. Using a rolling pin or your hands, flatten the dough and spread the walnuts and the raisins on its surface. Gently fold and knead a few times until the nuts and the raisins are well distributed throughout the dough. Shape the bread and transfer it on a baking pan lined with baking paper.

Let the bread rise until doubled in volume and preheat your oven to 430°F (220°C).

When the bread is ready, put it in the oven and reduce temperature to 356°F (180°C). Bake for 45-55 minutes or until it is well browned on its surface. Let it on a rack to cool. Eat!