Whole Wheat Raisin- Walnut Artisan Bread

1 1/2 cups whole wheat white flour
1 1/2 cups unbleached white flour
1/4 tsp instant yeast
1 1/4 tsp salt
1 1/2 cups purified or spring water
1 cup raisins
1/2 cup chopped walnuts (I like mine a little chunky to notice them in bread)

Mix together the dry ingredients.
Mix in water until the water is incorporated. Dough should be sticky.
Fold in raisins & walnuts.
Cover with plastic, and let sit overnight on counter.
In the morning transfer dough to floured board and flatten into a rectangle and fold in the thirds. Use enough flour to form dough and shape into ball. Transfer to well floured bowl or basket for proofing. Cover with towel and let rise about 1 1/2 hours. Bake in covered dutch oven preheated to 500 degrees for 30 minutes. Dutch oven should gradually heat along with the oven preheating. Let cool completly on rack.

Recipe Source: Tammy Engebretsen