No Knead Cinnamon Raisin Artisan Bread

This recipe comes from the website, thebusybaker.ca.  It is mixed up in the evening, left to set and rise.  The next morning you can get up and bake it for a delicious breakfast.  Because you bake it in a cast iron Dutch oven, it has a nice crunchy crust.  This is a great recipe for even the most reluctant bread baker to find success.

• 2 cups all purpose flour 
• 1 cup whole wheat flour
• 3/4 cup raisins
• 1/2 teaspoon active dry yeast
• 1 1/2 teaspoons sea salt
• 2 teaspoons ground cinnamon
• 3 tablespoons brown sugar
• 1 1/2 cup room temperature water
•  
• In a large bowl put the flours, cinnamon, brown sugar and raisins.  On one side of the bowl put the salt, and on the other side the yeast.  Mix all the ingredients together.  Add the water and mix well.  With a spatula or spoon, form the dough into a ball (as close as possible.)  Cover and let set overnight or around 8-12 hours.  The next day,  flour your hands and form the dough into a ball and set on a floured piece of parchment. Cover it with a towel or plastic wrap.   Put the dutch oven into the oven at 450 degrees for 30 minutes.  After 30 minutes remove the dutch oven, spray with cooking spray, and put the dough ball into the pan.  Score in the shape of an x on top using a knife, razor blade, or scoring tool.  Bake covered for 30 minutes.  Uncover and bake an additional 25 minutes.  Let cool completely before cutting.