Combine all ingredients except raisins and cinnamon in a large bowl.

Cover dough with a clean dish towel and let it rest for 30 minutes.

After 30 minutes, uncover bowl and begin the first stretch and fold. This involves gently pulling a section of the dough upward, giving it a little shake, and folding it into the center of the dough. Repeat this process all the way around your dough.

Cover the dough and let it sit for another 30 minutes.

After 30 minutes, do a second stretch and fold, then cover and let bulk ferment for 8-10 hours. Your dough should double in size during this time; if it hasn't, give it another hour or two.

During the bulk fermentation, soak raisins in a bowl or jar with water.

After bulk fermentation, turn the dough out onto the counter.

With your hands, stretch the dough into a large rectangle (approximately 6″ x 12″, 1-2 inches thick). Drain the soaked raisins and spread them evenly over the dough rectangle. Then, using a fine mesh strainer, evenly sprinkle cinnamon over the dough covered with raisins.

Now, fold in the two longest sides of the dough so they meet in the middle (like folding a piece of paper into thirds). Use your fingers to gently pinch the seam together.

Starting at one of the open, short ends, gently roll the dough into a log (rolling the opposite way you folded in the long edges). This will result in a short-looking loaf. Using your fingers, gently pinch together each end’s seam, one at a time, to seal them.

Place the loaf into a greased loaf pan. Cover it with a towel and let it rise for 2 hours on the counter or in the fridge up to 12 hours.

Preheat the oven to 425 degrees Fahrenheit.

Bake for 45 minutes then remove from the oven and let cool on a cooling rack for 10 minutes. Then remove it from the pan and finish cooling.