Prepare the Fruit Mixture: In a small bowl, combine the dried cranberries, golden raisins, orange zest, and orange juice. Set aside to let the fruit absorb the juice and soften slightly.

Mix the Dough: In a large mixing bowl, whisk together the flour, salt, and yeast. Stir in the chopped nuts along with the dried fruit blend, making sure to include any leftover liquid. Pour in the tepid water, mixing until a rough dough forms. The dough will be sticky and shaggy, which is ideal for a rustic loaf.

First Rise (Bulk Fermentation): Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for about 2-3 hours, or until the dough has doubled in size.

Shape the Dough: Lightly flour a work surface and turn the dough out onto it. Carefully form the dough into either a round or oval shape, handling it gently to preserve its rise. Place the shaped dough onto a piece of parchment paper, seam-side down. Cover it with a kitchen towel and let it rest for 30-45 minutes.

Preheat the Oven: While the dough is resting, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy lidded pot inside the oven to heat up as well.

Bake the Bread: Carefully remove the preheated Dutch oven from the oven. Lift the dough with the parchment paper and transfer it into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.

Cool and Serve: Transfer the bread to a wire rack and allow it to cool completely before slicing. Enjoy this Harvest Bread fresh, or toast it with a little butter for a cozy, warming treat.