In a small bowl, combine the lukewarm water and dry active yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, whisk together the white wheat flour (or unbleached all-purpose flour) and salt. Make a well in the center of the flour mixture.
Pour the activated yeast mixture into the well you created in the dry ingredients. Stir with a wooden spoon or spatula until the dough comes together.
Gently fold in the dried cranberries and chopped walnuts until they are evenly distributed throughout the dough.
Turn the dough out onto a floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic.
Place the kneaded dough into a lightly greased bowl. Cover it with a kitchen towel or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Once the dough has risen, punch it down gently to release the air. Transfer it onto a floured surface and shape it into a loaf or divide it into smaller portions for rolls.
Place the shaped dough onto a baking sheet or into a loaf pan. Cover again and let it rise for another 30-45 minutes.
While the dough is rising, preheat your oven to 375°F (190°C).
Once the dough has risen, place it in the preheated oven. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack. Once cooled, slice and enjoy.
