Mix in the active dried yeast and honey into the warm water. Stir well and leave it for about 10 minutes till it is frothy. If you’re using instant yeast, directly mix it in with the other dry ingredients.
In a large bowl (or the food processor bowl), combine all the dry ingredients, including the salt and yeast (if using instant yeast). Add the honey, buttermilk and the activated yeast mixture and about 1/4 cup water (a little more if you’re using instant yeast). Knead into a ball and let the dough rest for about half an hour. This time allows the grains time to absorb some of the liquid.
Then knead again adding more water or flour, as required, until your dough is evenly grained and more elastic. If using a processor, empty the dough onto a lightly floured work surface and knead further by hand. Once the dough has been kneaded well, it should be stretchy and a bit tacky but not sticky.
When your dough is ready add the raisins and knead for another couple of minutes so they’re evenly distributed. Shape into a ball and put it in a well oiled bowl, turning it around so it is well coated. Loosely cover and let it rise till double in volume. This took my dough about 2 hours.
Gently deflate the dough and press it out into a rectangle about 8” wide. Roll it up from the short end along the length. Pinch and seal the seam well. Place the loaf, seam side down, in a greased loaf tin (9” x 4 1/3” x 3”). Cover loosely and allow the loaf to rise until doubled in size, about another hour.
When the dough is crests over the top of the loaf tin, bake at 180C (350F) for about 45 minutes until domed and golden brown on the top. It is done when tapping the bread produces a hollow sound.
Remove from the oven and brush the top with melted butter. Sprinkle cinnamon sugar over this so it covers the top of the loaf creating a cinnamon crust. Let it cool completely on a wire rack, for at least 40 minutes before slicing.