Dissolve yeast in 3 tablespoons of water with added sugar. Pour flour into a large bowl, add salt, yeast, chopped walnuts and cranberry, mix everything with a spoon.
Then pour in water and mix again. Cover and set aside to rise for 2 hours.
Mix the risen dough with a spoon to deflate it. Place an oven-safe pot (without a lid) of about 20-24 cm diameter in the middle of the oven. Set the oven to maximum temperature (about 250 degrees C) and preheat it together with the pot.
When the oven and pot are already very hot, transfer the dough from the bowl to the pot, scraping it out with a spoon. Put it back in the oven, cover with a lid and bake for 30 minutes.
Remove the lid and bake for another about 10 minutes (if the bread starts to burn on top, you can place a piece of aluminum foil on it).
Remove from the oven and after cooling remove onto a metal rack for complete cooling.
