Soak the cranberries in apple juice for about 30 minutes.
Dissolve the yeast and sugar in lukewarm water.
Mix the flour with the salt in a mixing bowl and add the butter in small pieces, mix everything together. Add the yeast mixture and the apple juice from the cranberries and knead in. Then whisk the eggs and knead in as well. When the dough is well kneaded, mix the cranberries into the dough.
Cover the dough and let it rest in a warm place for about 3 hours. Then roughly chop the walnuts and carefully work into the dough, shape them into a ball and place in a proofing basket, cover and let rise for another hour.
I baked the bread in a cast iron pot, diameter 24 cm. Heat the pot with the lid 35 minutes before the baking time, top and bottom heat 190 degrees.
Take the pot out of the oven with gloves on, remove the lid, sprinkle a little flour on the bottom and put the dough upside down in the pot. Put on the lid and bake for 40 minutes on the lower rail.
Take the pot out of the oven, remove the lid, let it rest for about 5 minutes and then place the bread on a rack to cool.