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 the 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 (I use plastic shower caps) and let sit overnight on counter.
In the morning transfer dough to floured board and flatten into a rectangle and fold in 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 La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.  La Cloche should gradually heat along with the oven when preheating.  Let cool completely on rack.