Filling: Soak the raisins in the hot water for 30 minutes or until soft and plump.Drain, reserving the water. Add enough lukewarm water to make up 500 ml.
Starter: Whisk together the flour, yeast, honey and the 500 ml raisin water and leave until the mixture begins to froth.
Bread: Mix the white bread flour, whole-wheat flour, yeast and crushed pecan nuts. Spoon 500 ml of this flour mixture on top of the starter, mix gently, cover and leave to ferment in a warm place for 1-4 hours.
Add the oil, salt and the rest of the flour mixture and knead until the mixture forms a soft, coarse dough. Cover and leave to rest for 20 minutes. Knead again for 7 minutes or until smooth and elastic and no longer sticking to the sides of the bowl.
Cover and leave to rise for 1-2 hours. Roll out the dough to make a rectangle and scatter the soaked raisins and pecan nuts on top. Shape into a ball and knead gently. Cover and leave for 1-2 hours until doubled in size.
Knock back the dough, shape it into a rectangle and give it one twist. Leave to rise again until doubled in size. Shape the dough into a long oval, put it on a greased baking sheet and leave in a warm place for an hour.
Meanwhile preheat the oven to 200°C. Bake the bread for 5 minutes, reduce the heat to 190°C and bake for
another 40-50 minutes. Serve with a cheese pâté.