Sourdough maple walnut bread from Sift Magazine, Fall 2017 (page 18)

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Notes about this recipe

  • kbrooks on October 14, 2025

    Made this again with the maple sugar and yogurt, but this time used pecans instead of walnuts and we liked it even better.

  • kbrooks on May 10, 2025

    Like anya_sf,I substituted maple sugar for the granulated, but did not add maple flavor. Even so,the combination of maple sugar and maple syrup produced plenty of maple flavor. I used plain whole milk yogurt in place of buttermilk as we always have yogurt on hand, but rarely have buttermilk. Really tasty loaf and it keeps well.

  • anya_sf on April 29, 2021

    I substituted maple sugar for regular, used 1 tsp maple flavor, and decreased the nuts to 120 g. The bread was delicious with good maple flavor, and was much more moist than the maple-walnut quick bread in King Arthur Flour Whole Grain Baking.

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