In a large bowl, whisk together the flour, salt and the yeast.

Add the cranberries and walnuts and stir to combine with the flour mixture.

Combine the honey with the water and add to the flour mixture. Stir with a spoon until well combined.

Scrape the dough into another large bowl that has been coated with oil spray. Cover the bowl with either a damp light cloth or a sheet of plastic wrap and set in a warm, draft-free area for 1 hour.

Coat a large piece of parchment paper with cooking spray and set aside.

Tip the dough onto a lightly floured work surface and using a bench scraper or oiled hands, fold the dough over several times to form a large mound.

Lift the mound of dough and place on the center of the parchment paper, seam side down.

Using the parchment paper as a sling, lift the dough and set it, and the parchment paper into the bowl. This will help keep its shape during the final rise.

Cover the bowl and return it to the draft-free area and let rise for 15 to 30 minutes.

While the dough is rising, place a 6-quart Dutch oven in the cold oven and set the oven temperature at 450°F and let it heat while the bread dough is in the final rise.

Transfer the heated Dutch oven from the oven and carefully remove the lid.

Using a sharp knife, scissors or a taser blade, score the bread dough on the top with a slash.

Carefully lift the dough, together with the parchment paper, and set into the hot Dutch oven. Cover with the lid and return to the oven.

Bake for 35 minutes, then remove the lid and continue to bake the bread an additional 12-15 minutes until nicely brown and it reaches 200°F when an instant read thermometer is inserted into the center of the bread.

Transfer the bread to a wire rack and cool for at least 1 hour before slicing.