Step 1

In a large bowl, combine the flour, salt, sugar, cinnamon and yeast.

Step 2

Add the raisins and walnuts and mix to coat, then pour in the water and stir until just combined.

Step 3

Cover with plastic wrap or a damp kitchen towel and place the bowl in a warm, draft free spot to rise for 12-18 hours (I like to do it overnight). The dough is ready when it smells yeasty, has more than doubled in size and is dotted with bubbles all over.

Step 4

Turn it out onto a lightly floured work surface, dust with flour, then turn it over onto itself twice, like a book. Gently shape the dough into a ball, then cover with a towel and let rise for an additional hour.

Step 5

In the meantime preheat the oven to 450 degrees. Place a large dutch oven or other oven-proof pot with a lid into the oven as it heats up and leave it in there for 30 minutes to get nice and hot.

Step 6

Score the top of the dough with a sharp knife, then use a bench scraper to carefully transfer it to the pot.

Step 7

Cover and bake for 30 minutes, then remove the lid and allow it to cook for another 10-30 minutes, depending, to let it get deep brown and caramelized.

Step 8

Remove bread from the dutch oven and allow it to cool completely before slicing.