1. Start by whisking together the yeast with the warm water in a large bowl. Let it sit for about 5 minutes until the mixture puffs up a bit and begins to look foamy. If the yeast doesn’t change after a few minutes, toss the mixture and start again with fresh yeast.
2. Whisk in the honey until thoroughly mixed, then add the salt and cinnamon. Add in 3 cups of the flour, one cup at a time, stirring with a large wooden spoon. The dough will be fairly sticky but you do want to have an actual ball of dough at the end of stirring. If the dough is very wet, add a bit more flour, the remaining 1/4 cup. Once the dough has mostly come together, stir in the raisins and walnuts.
3. Use floured hands to form the dough into a gentle ball. Spray the inside of a large mixing bowl with cooking spray and set the ball of dough inside. Cover the bowl with a damp towel or plastic wrap and set the bowl in a warm spot, away from drafts, for 12-18 hours, or until the dough has doubled in size.
4. Once doubled, punch the dough down and form it into a round bowl, turning the dough a few times to round it out. Place the dough on to a piece of parchment paper and cover again with a damp towel, for 1-2 hours.
5. About 30 minutes before you place the bread in the oven, place a Dutch oven in the oven and turn the oven to 450 F. After 30 minutes, remove the Dutch oven, then place the bread in parchment, inside the Dutch oven (be very careful as the pot will be very hot)! Place the lid on, then put it back in the oven for 30 minutes. After 30 minutes, remove the lid and bake for an additional 10 minutes or until golden brown.
6. Remove the pot from the oven, and allow the bread to cool for 30 minutes before using the ends of the parchment to lift it up out of the Dutch oven and on to a cutting board or cooling rack. Serve with butter or honey.

Leftover bread can be stored in a large sealed freezer bag, at room temperature, for 2-3 days. It can also be frozen for up to 2 months.