Soak the raisins in boiling water for about 10-15 minutes. Then drain, and set aside.
While the raisins soak, combine the water, milk, honey and yeast in a measuring cup. Allow to sit until foamy, about 10 minutes.
Combine the flour, cinnamon, and salt in the bowl of a stand mixer.
Once the yeast has become foamy, add it and the yoghurt to the mixer. Attach a dough hook, and mix on a low speed for 1-2 minutes. Then mix on a medium high speed for about 5-7 minutes.
Add the raisins and knead for another 2-3 minutes, until the raisins are incorporated and even distributed through the dough.
Cover and allow to rise for an hour and 15 minutes, or until doubled in size.
Lightly flour a counter, and pour out the dough onto it. With floured hands, gently press the dough into a rough rectangle. Fold two sides of the rectangle over each other into the center, like a letter, and press together. Rotate the dough 90 degrees, and fold in the same way again. Then roll the dough up into a log.
Place the log into a 9x5 loaf pan. Lightly brush the top with oil, and cover. Allow to rise for about 45 minutes, or until the sides of the dough are just brimming the edge of the pan. Heat the oven to 375F.
Once risen, bake in the center of the oven for about 25 minutes. The crust will be a deep golden brown, and the loaf will sound hollow when tapped on the bottom.
Allow to cool on a wire rack fully before slicing. Store in a sealed bag in the fridge for up to 2 weeks or in the freezer for up to 2 months.