In a large bowl, mix together yeast, honey, and warm water, ensuring that the yeast starts to bloom.
Add flour and salt and mix until fully combined.
Fold in dried cranberries and toasted walnuts.
Allow to proof for ~2 hours, until dough has doubled.
Preheat oven to 450F.
Line a dutch oven with parchment and dust lightly with flour.
Shape dough into a ball and place in the dutch oven.
Dust the top of the dough with flour and score the top.
Bake covered for 20 minutes and then uncovered for another 40 minutes.
Allow loaf to cool at least 30 minutes before slicing.