Prepare the Dough : In a large mixing bowl, whisk together the flour, sea salt, dried cranberries, and chopped walnuts. In a separate small bowl, mix the warm water and honey until combined. Add the instant yeast to the water mixture and let it sit for about 5 minutes to activate. (You’ll notice it starts to foam slightly.) Gradually pour the yeast mixture into the dry ingredients, stirring with a wooden spoon until a sticky dough forms.

First Rise : Cover the mixing bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 1–1.5 hours, or until it doubles in size.

Shape the Dough : Dust your hands with flour to prevent sticking and gently transfer the dough onto a lightly floured surface. Shape it into a round or oval loaf by folding the edges inward to create tension on the surface of the dough. Place the dough onto a piece of parchment paper or directly into a lightly greased loaf pan.

Second Rise : Cover the dough loosely with plastic wrap or a kitchen towel and let it rise for another 30–45 minutes until it puffs up slightly.

Bake the Bread : Preheat your oven to 375°F (190°C). If using a baking stone or Dutch oven, place it in the oven to preheat as well. If using a Dutch oven, carefully transfer the dough (on its parchment paper) into the preheated pot and cover with the lid. If baking on a baking sheet, place the dough directly on the sheet. Bake for 30–35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If using a Dutch oven, remove the lid during the last 10 minutes of baking for a crispier crust.

Cool and Serve : Allow the bread to cool completely on a wire rack before slicing. Serve plain, toasted, or with a spread of butter or cream cheese.