Place the raisins into a bowl and pour in the water

Leave to soak for 30 minutes, then drain, reserving the water

Place 7.5mls of the sesame seeds into a dry frying pan together with the caraway seeds and poppy seeds

Lightly toast and then remove from the heat

Place the yeast, flour, oil, honey, and egg into the bowl of a stand mixer

Add 155mls of the reserved raisin water

Knead using a dough hook at a low speed until a dough forms

Add the salt and toasted seeds and knead for 10 minutes

Place the raisins into a mixing bowl and add the dough

Knead until all the raisins have been combined

Lightly oil the mixing bowl and transfer the dough to the bowl

Cover and leave to prove until doubled in size

Lightly oil a baking sheet and dust with the semolina

Turn the dough onto a lightly floured surface and gently knock back

Leave to rest for 5 minutes

Dust your hands with flour and roll the dough into a 45cm long sausage shape

Leave to rest for 5 minutes then roll the dough until it is 81cm long

Coil the dough fairly tightly and tuck the end in under the coil

Place on your baking sheet, cover with the stand mixer bowl and leave to prove for 1 hour

Place the egg yolk into a small bowl and add 7.5mls of the reserved raisin water

Brush the egg wash over the top of the bread and leave uncovered to carry on proving for 30 minutes

Preheat the oven to 200° Celsius

Brush the top of the bread with the egg wash and sprinkle over the left over sesame seeds

Bake for 30 minutes and remove from the oven

Leave to cool on a wire rack before slicing