In a large glass bowl, mix together the flour, salt, chopped walnuts, dried cranberries, and instant yeast.
Add the room temperature water and stir until fully combined into a sticky dough. Stir in up to 2 additional tablespoons of water if the mix is too dry.
Cover the bowl tightly with plastic wrap and let it sit on the counter to rise for 12 to 18 hours.
When the dough is ready, preheat the oven to 450°F (230°C). Place a large heavy Dutch oven or oven-safe pot inside the oven to preheat empty for 20 minutes.
Lay a piece of parchment paper on the counter and sprinkle it lightly with flour. With floured hands, pour the sticky dough onto the parchment paper and fold it over itself a few times to form a round loaf with a smooth top.
Carefully lift the parchment paper with the dough and place it directly into the hot Dutch oven.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake uncovered for an additional 15 minutes until the crust is golden brown.
Allow the bread to cool slightly before slicing and serving.