Sprinkle yeast over warm water in a cup, and stir in 1 teaspoon honey.
Let stand until mixture bubbles up, 5 to 10 minutes.
Heat milk and 1/3 cup butter together in top of a double boiler set over boiling water until butter melts.
Remove from heat, and stir in 3/4 cup honey.
Cool mixture until just warm.
Beat 2 eggs in a medium-size bowl, and then slowly beat in milk mixture.
Stir in yeast mixture.
Sift together whole wheat flour, unbleached white flour, and cardamom into a large bowl.
Pour in milk-egg mixture, and mix to form a dough.
Turn out onto a floured surface, and knead for 10 minutes, or knead with dough hooks for 5 minutes.
To use a food processor, divide dough into 2 portions, and process 1 portion at a time for about 1 minute, or until an elastic ball of dough is formed.
Shape the 2 balls into 1.
Place the dough into a large well-oiled bowl, and turn to coat all sides.
Cover, and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Coarsely chop raisins and walnuts, and blend in 2 teaspoons cinnamon.
Punch down dough, and roll out on a lightly floured surface into a 12 X 18-inch sheet.
Spread sheet of dough with 3 tablespoons butter, and sprinkle raisin-walnut mixture over top to within 1 inch of edges.
Roll up like a jellyroll.
Place loaf on a buttered baking sheet, and pat it into a horseshoe shape.
With scissors, cut slashes 1/2 inch deep into the top at 1-inch intervals to expose filling.
Let rise in a warm place until doubled in bulk, about 1 1/4 hours.
Preheat oven to 375°F.
Brush loaf with beaten egg, and sprinkle with cinnamon.
Bake for 35 minutes, or until loaf sounds hollow when tapped on bottom.
Remove from baking sheet, and cool completely on a wire rack.