Mix 2 tablespoons of honey in the warm water until the honey is dissolved.

In a large bowl combine flours, yeast and salt.

Add the honey-water to the flour mixture, and stir with a wooden spoon until blended, the dough will be shaggy and sticky.

Cover the bowl with plastic wrap, foil or a lid.

Let the dough sit for at least 15 hours and up 24 hours, at a warm room temperature, about 70 degrees. About half way through that time, give the bowl a wrap on a countertop to deflate it a bit and then fold the dough over onto itself just once and cover it and let it continue to rise.

Once the dough has risen and is covered with bubbles, using your fingers, loosen the dough from the bowl and fold it over on to itself again a few times and then let it rest for 10-15 minutes.

Soak the raisins in enough cold water to cover them and set side.

On a well-floured surface, roll the dough into a 6 x 14 rectangle.

Warm the1/4 honey in a small pan or in the microwave for 5 or 10 seconds.

Spread the honey on the dough using a brush or back of a spoon.

Sprinkle the cinnamon and chopped nuts over the honey.

Drain the water from the raisins and dry with some paper towels.

Scatter the raisins evenly over the dough.

Beginning on one of the short ends of the rectangle, roll the dough up, pinching the seam to hold it together (don’t pinch the ends of the roll).

Heavily coat a cotton towel (not terry cloth) with flour, put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size.

Thirty minutes before the dough is ready, heat oven to 500 degrees.

Put a heavy 6 to 8 quart covered pot in oven as it heats. When dough is ready, carefully remove the pot from oven. Gently slide your hand under the dough and place it seam side down into pot being very careful not to burn yourself on the sides of the pan as you do this (you may want to do this with oven mitts on).

Cover with the lid place in oven, reduce heat to 450 degrees and bake 30 minutes (don’t be tempted to open the lid and peek at this point!).

After 30 minutes, remove lid and bake another 15 to 30 minutes, until loaf is lightly browned.

Cool on a rack.