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

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

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.

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.

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.

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

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.

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