1. Stir the warm water, active dry yeast, and honey together in a large bowl, then let it sit for 5 to 10 minutes until lightly foamy.

2. Add the bread flour, salt, and cinnamon, then mix until a shaggy dough forms.

3. Cover the bowl and let the dough rest for 30 minutes so the flour can hydrate.

4. Add the dried cranberries, raisins, and chopped walnuts, then gently fold the dough until the mix-ins are evenly distributed.

5. Cover again and let the dough rise in a warm spot for 1 1/2 to 2 hours, or until puffy and nearly doubled.

6. Turn the dough onto a lightly floured surface and shape it into a round loaf by tucking the edges underneath.

7. Place the loaf on parchment paper, cover it, and let it rest for 30 to 45 minutes.

8. Place a Dutch oven with its lid in the oven and preheat to 450°F.

9. Dust the loaf with flour, score the top, then carefully transfer it with the parchment into the hot Dutch oven.

10. Cover and bake for 25 minutes, then remove the lid and bake for 12 to 18 minutes more until deeply golden.

11. Transfer the bread to a wire rack and cool for at least 45 minutes before slicing.