Whisk the flour, salt, cinnamon, and yeast in a large bowl. While stirring with a wooded spoon, gradually add the water and honey, stir until incorporated. If the dough looks to thin add add 1-2 more tablespoons flour if needed.

Stir in the raisins and walnuts, mix the dough gently and distribute the dried fruit and nuts throughout the dough.

Cover with plastic wrap and let the dough rise in a draft-free area at room temperature until the surface of the dough is covered with tiny bubbles, and the dough has more than doubled in size. This usually takes about 18 hours or so.

When the dough is ready, place a Dutch oven into the oven and turn it on to 450° degrees. Allow it to heat in the oven for 30 minutes.

Meanwhile, transfer the dough to a well-floured surface. Shape the dough into a round ball by folding the edges towards the center to create a loaf. If the dough is too sticky to work with or feels too loose at any point, just sprinkle the dough with extra flour.

Once the loaf has been shaped, lightly flour the top of the dough ball and then carefully flip it upside-down onto a large square of parchment paper (big enough to cover the bottom of your Dutch oven).
Lightly dust dough with flour, cover it with plastic wrap and allow it to rest for 30 minutes.

Before baking, use a sharp knife at a 90-degree angle score an X on the top of the loaf. Each score mark should be about 3 1/2 inches long and about ¼" deep. Using a mister, spray bottle, clean toothbrush, or pastry brush, lightly mist (or brush) the top of the bread with water.

Very carefully remove the Dutch oven from the oven. Place the shaped dough, cover, and return to the oven to bake for 30 minutes. Remove the lid and bake for an additional 8-12 minutes or until the top is lovely and dark (but not burnt).

Remove from the oven and transfer the loaf bread to a cooling rack. Allow it to cool for at least 30 minutes before slicing to prevent a gummy crumb.