In a large mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of kosher salt, and 1 teaspoon of rapid-rise yeast. Whisk together until blended.

Add 1 1/2 cups of room temperature water and 2 tablespoons of honey into the bowl. Mix until all ingredients come together into a shaggy dough.

Fold in 1 cup of dried cranberries and 1/2 cup of roughly chopped walnuts, ensuring they are evenly distributed through the dough.

Transfer the dough to a clean, greased bowl, cover with plastic wrap, and let it rise at room temperature for 18 hours.

Place the dough onto a floured piece of parchment paper. Gently stretch and fold it over itself to form a round ball. Lightly spray with nonstick cooking spray, cover with plastic wrap and let it rest for an additional 30 minutes.

Place your Dutch oven into a cold oven, then preheat the oven to 450°F.

Score the top of the dough with an 'X' to allow steam to escape during baking.

Transfer the dough on parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes, then remove the lid and bake for an additional 15 minutes or until golden brown.

Remove the loaf from the Dutch oven and let it cool on a wire rack for about 30 minutes before slicing and serving.