In a large bowl, whisk together the flour, instant yeast, salt, sugar, and ground cinnamon.

Pour in the lukewarm water and the softened butter or olive oil, if using. Stir with a wooden spoon until a shaggy, sticky dough forms.

Cover the bowl with a clean towel or plastic wrap and let it rest at room temperature for 30 minutes.

Sprinkle the cranberries, raisins, and walnuts over the dough. Fold the dough over itself until evenly distributed.

Cover and let the dough rise at room temperature for 1 to 2 hours, or until it has increased about 1.5–2 times.

Lightly flour your countertop. Turn the dough out and shape it into a round by folding the edges to the center and flipping it seam-side down.

Place the shaped dough seam-side up in a well-floured proofing basket. Let it proof for 45–60 minutes.

Preheat your oven to 450°F (230°C) during the last 30 minutes of proofing.

Invert the dough onto a parchment sheet. Score the top with a knife. Optionally apply the egg wash for a glossy finish.

Transfer to the preheated Dutch oven or baking stone. Bake covered for 20 minutes, then remove the lid and bake for another 15–20 minutes until golden.

Transfer the loaf to a wire rack and let it cool for at least 30–45 minutes before slicing.