In a small bowl, dissolve fresh yeast and sugar in lukewarm water, stirring gently until fully combined. Next, gradually mix in the flour until you form a thick, sticky paste. Cover the bowl with a clean kitchen towel and let it sit in a warm place for 15 minutes.

After the Vorteig has rested, add salt to the mixture and gradually incorporate additional flour until the dough is soft yet slightly sticky. Knead in vegetable oil for about 8-10 minutes until smooth and elastic. Let it rise in a greased bowl for 45 minutes.

While the dough is rising, mince the garlic finely and mix it with olive oil. Chop the walnuts and parsley until finely diced. Combine with nutmeg and black pepper.

Once the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick. Spread the garlic and walnut filling over the surface. Roll up tightly to form a log, seam-side down.

Cover the loaf pan with a kitchen towel and allow it to rise for an additional 20 minutes. Preheat oven to 180°C (350°F) and bake for about 40 minutes until golden brown and hollow when tapped.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.