This bread couldn’t have been simpler to make. Mix up the dry and wet ingredients separately, then mix them all together and add the walnuts. I didn’t have any maple flavoring, an optional ingredient. The recipe says it makes a big difference, but I guess we’ll never know.
I think I probably left this bread in a few minutes too long. It’s yummy with a bit of cream cheese on top, though.

• Maple Walnut Bread (King Arthur Flour Whole Grain Baking, p. 54)