Cinnamon Raisin Artisan Bread

Cinnamon Raisin Artisan Bread
Inspired by "Artisan Bread in Five Minutes a Day"

1 1/2 cups lukewarm water
1 1/2 t yeast 
2 t coarse salt  (1 1/4 t if using table salt)
2 T agave nectar
1 1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup rye flour
1 1/2 t cinnamon
1/3 cup raisins

1. Dissolve yeast in water; add salt and agave nectar.
2. Add the remaining ingredients and stir with a fork until just combined, kneading is unnecessary. Dough will look "shaggy". Cover bowl with plastic wrap and let rise until doubled, about 2 hours; should be dotted with bubbles.
3. Put dough in refrigerator (the dough will not be as sticky when it is cold).
4. When ready to bake, scoop out dough onto a well floured work surface. Sprinkle with flour and shape into a boule - free form round.
5. Place on a pizza peel that has been dusted with cornmeal/flour or on a piece of parchment paper
6. Cover with plastic wrap and let rise for about 30 minutes. Preheat oven to 450.
7. Slash top and bake on a baking stone with a pan of water underneath or in a covered pot (dutch oven) for 30 minutes.
8. Remove to cooling rack.