13 Rich Maple Walnut Sourdough Bread for Cozy Mornings

You love cozy mornings that smell like maple and toasted nuts. Picture a warm slice of rich maple walnut sourdough bread spread with butter, steam rising, and a mug of coffee beside it. That’s the vibe these recipes deliver.

This collection of 13 Rich Maple Walnut Sourdough Bread recipes gives you everything from a classic, nut-studded loaf to breakfast-ready twists. You’ll find sourdough basics, enriched doughs, seasonal spins, and quick methods that still keep sour flavor and maple warmth.

Each recipe lists exact measurements, clear steps, and real bake times. You’ll get tips for active starters, proofing cues, and storage ideas so your rich maple walnut sourdough bread comes out tender, nutty, and perfectly browned every time.

Now grab your starter and a bowl. These loaves are made for slow mornings, cozy toasts, and sharing. Pin your favorites so you can bake them all season.

1. Classic Rich Maple Walnut Sourdough Bread

This classic Rich Maple Walnut Sourdough Bread highlights toasted walnuts and pure maple syrup. It balances tangy sourdough with brown-sugar warmth and a soft, open crumb. The crust is deep golden while the crumb stays tender and slightly chewy. It’s perfect for weekend breakfasts, family toasts, or brunch guests. You’ll love the maple aroma and the crunch of walnuts in each bite.

Prep time: 30 minutes active, plus 8–12 hours bulk fermentation. Bake: 40–45 minutes. Makes: 1 standard loaf (about 900g).

Ingredients

• 200 g active sourdough starter (100% hydration)
• 450 g bread flour
• 50 g whole wheat flour
• 320 g water, room temperature
• 60 g pure maple syrup
• 10 g fine sea salt
• 30 g unsalted butter, softened at room temperature
• 120 g toasted walnuts, roughly chopped
• 1 large egg, room temperature (for egg wash)
• 1 tbsp milk (for egg wash)

Instructions

1. In a large bowl, mix starter, water, and maple syrup until combined. Rest 30 minutes (autolyse).
2. Add bread flour, whole wheat flour, and salt. Mix until no dry flour remains.
3. Add softened butter and knead in bowl or on floured surface until dough is smooth, about 6–8 minutes.
4. Fold in toasted walnuts until evenly distributed.
5. Bulk ferment at room temperature (22–24°C / 71–75°F) for 4–6 hours, doing 3 sets of stretch-and-folds every 30 minutes during the first 2 hours.
6. Shape into a tight ball. Place seam-side up in a floured banneton. Cover and proof 3–6 hours at room temp, or refrigerate overnight for a milder sour flavor.
7. Preheat oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Score the loaf.
8. Bake covered for 20 minutes, then remove lid, reduce to 425°F (220°C), and bake 20–25 minutes until crust is deep golden and internal temp hits 200–205°F (93–96°C).
9. Cool on a rack at least 2 hours before slicing. Toothpick test: center should come out free of wet dough and bread should sound hollow when tapped.

How to Serve It

Serve sliced on a wooden board with a pat of butter. Garnish with a few toasted walnut halves and a light drizzle of maple syrup. Pair with black coffee or milky chai. Store wrapped at room temp for 2 days or freeze sliced for up to 2 months. For make-ahead, proof in the fridge overnight and bake next morning. This loaf is perfect for cozy weekend brunches.

2. Enriched Maple Walnut Sourdough Brioche-Style Loaf

This brioche-style Rich Maple Walnut Sourdough Bread is buttery and tender. It uses eggs and extra butter for a soft, pillowy crumb with gentle sourdough tang. Walnuts and maple syrup add texture and warmth. It’s almost like breakfast cake in loaf form, great for indulgent mornings and special brunches. You’ll notice a rich aroma and glossy, tender slices.

Prep time: 40 minutes active, plus 8–16 hours cold fermentation. Bake: 30–35 minutes. Makes: 1 large loaf.

Ingredients

• 150 g active sourdough starter (100% hydration)
• 500 g bread flour
• 60 g whole milk, warm
• 100 g water, room temp
• 4 large eggs, room temperature
• 80 g pure maple syrup
• 80 g granulated sugar
• 12 g fine sea salt
• 150 g unsalted butter, softened (room temp)
• 150 g toasted walnuts, chopped
• 1 egg yolk + 1 tbsp milk for egg wash

Instructions

1. Whisk starter, milk, water, eggs, and maple syrup until combined.
2. Add bread flour, sugar, and salt. Mix until a shaggy dough forms.
3. Add softened butter in cubes, knead until fully incorporated and dough is smooth (8–10 minutes).
4. Fold in toasted walnuts evenly.
5. Bulk ferment in a lightly oiled bowl 2–3 hours at warm room temp with a fold every 45 minutes. Alternatively, refrigerate 8–16 hours.
6. Divide dough into three equal parts. Braid for a classic brioche loaf. Place in a greased loaf pan.
7. Proof at room temp 1–2 hours until puffed and nearly doubled.
8. Preheat oven to 350°F (175°C). Brush with egg wash. Bake 30–35 minutes until golden and internal temp is 190°F (88°C).
9. Cool in pan 10 minutes, then transfer to rack. Cool at least 1 hour before slicing.

How to Serve It

Slice thick and toast gently for a buttery finish. Top with ricotta and extra maple drizzle or jam. Pairs well with latte or hot cocoa. Store wrapped in foil at room temp for 2–3 days, or freeze slices. For make-ahead, bake and freeze slices for quick breakfasts.

3. Rustic Whole Grain Maple Walnut Sourdough Bread

This Rustic Whole Grain Rich Maple Walnut Sourdough Bread blends whole wheat and rye for a hearty loaf. The texture is denser but still open with nutty flavor from walnuts and a sweet maple lift. It’s ideal for toast, savory toppings, and weekend lunches. You’ll enjoy the grainy mouthfeel and a toasty aroma when fresh from the oven.

Prep time: 25 minutes active, plus 8–12 hours fermentation. Bake: 45–50 minutes. Makes: 1 loaf.

Ingredients

• 180 g active sourdough starter (100% hydration)
• 300 g bread flour
• 150 g whole wheat flour
• 50 g rye flour
• 360 g water, room temperature
• 50 g pure maple syrup
• 12 g fine sea salt
• 30 g olive oil
• 140 g toasted walnuts, chopped
• 30 g rolled oats (for dough)
• Extra oats for topping

Instructions

1. Combine starter, water, and maple syrup. Rest 30 minutes.
2. Add flours and salt. Mix until a shaggy dough forms.
3. Add olive oil and knead until elastic, about 7–9 minutes.
4. Add toasted walnuts and rolled oats; fold evenly.
5. Bulk ferment 4–6 hours with stretch-and-folds every 30–45 minutes for the first 2 hours.
6. Shape into batard and place in a floured banneton. Sprinkle oats on top.
7. Proof 2–4 hours at room temp or overnight in fridge.
8. Preheat oven to 440°F (225°C) with baking stone. Score and bake 20 minutes covered or with steam, reduce to 400°F (200°C) and bake 25–30 minutes until internal temp is 200°F (93°C).
9. Cool at least 1.5 hours before slicing. Crumb will set and become easier to slice.

How to Serve It

Serve thick slices with avocado and a drizzle of maple. Garnish with extra toasted walnuts. Pairs with strong coffee or smoked cheese. Store wrapped in a cloth bag at room temp for 3 days or slice and freeze. For breakfast meal prep, toast slices and top with nut butter.

4. Maple Walnut Sourdough with Cinnamon Swirl

This Rich Maple Walnut Sourdough Bread with a cinnamon swirl brings sweet-spicy warmth. A brown-sugar-maple cinnamon ribbon runs through each slice. Texture stays moist thanks to a touch of butter and milk. It’s a breakfast star and a great swap for coffee cake. You’ll smell cinnamon when you open the oven and taste soft, nutty ribbons with each bite.

Prep time: 35 minutes active, plus 8–12 hours fermentation. Bake: 35–40 minutes. Makes: 1 loaf.

Ingredients

• 200 g active sourdough starter (100% hydration)
• 420 g bread flour
• 80 g whole milk, room temp
• 260 g water, room temp
• 60 g pure maple syrup
• 12 g fine sea salt
• 40 g unsalted butter, room temp
• 150 g toasted walnuts, chopped
• For swirl: 60 g brown sugar, packed; 2 tbsp ground cinnamon; 1 tbsp maple syrup; 15 g melted butter

Instructions

1. Mix starter, milk, water, and maple syrup. Rest 30 minutes.
2. Add flours and salt; mix until combined. Add butter, knead until smooth (6–8 minutes).
3. Bulk ferment 4–6 hours with stretch-and-folds every 30–45 minutes.
4. Roll dough into a rectangle on floured surface. Spread the cinnamon filling evenly, then scatter toasted walnuts.
5. Roll tightly into a log, seam sealed. Place in greased loaf pan seam-side down.
6. Proof 2–3 hours at room temp or overnight in fridge.
7. Preheat oven to 375°F (190°C). Bake 35–40 minutes until top is deep golden and internal temp reaches 200°F (93°C).
8. Cool 1 hour before slicing. Swirl should be set; if center feels doughy, return to oven for 5–8 minutes.

How to Serve It

Serve warm with a thin maple glaze or whipped cream cheese. Sprinkle with powdered sugar and add walnut halves for garnish. Pairs with milky coffee or spiced tea. Store wrapped at room temp for 2 days or freeze slices. Make-ahead: bake, cool, and freeze slices for quick toasts.

5. Quick No-Fuss Maple Walnut Sourdough (Faster Ferment)

This Quick Rich Maple Walnut Sourdough Bread uses a shortened ferment and a warm proof to speed baking. You’ll still get sourdough notes but with a milder tang and quicker timeline. It’s great when you crave fresh sourdough but have less time. Texture is slightly denser, but walnut crunch and maple sweetness shine through.

Prep time: 20 minutes active, plus 4–6 hours fermentation. Bake: 40 minutes. Makes: 1 small loaf.

Ingredients

• 150 g active sourdough starter (100% hydration)
• 350 g bread flour
• 250 g water, warm (about 85°F / 29°C)
• 50 g maple syrup
• 9 g fine sea salt
• 30 g olive oil
• 120 g toasted walnuts, chopped
• 1 tsp diastatic malt powder (optional, aids rise)
• 1 tbsp milk for brushing

Instructions

1. Combine starter, warm water, and maple syrup until dissolved.
2. Add bread flour, malt powder, and salt. Mix into a rough dough.
3. Add olive oil and knead until smooth, about 6 minutes.
4. Fold in toasted walnuts.
5. Bulk ferment in a warm spot (27–30°C / 80–86°F) for 2–3 hours, performing two stretch-and-folds.
6. Shape, place in proofing basket, and proof 1–2 hours until puffy.
7. Preheat oven to 450°F (230°C); bake 40 minutes (20 covered, 20 uncovered). Check internal temp 200°F (93°C).
8. Cool 1 hour before slicing. Quick ferment may yield a tighter crumb; it’s normal.

How to Serve It

Toast thickly and top with cream cheese and extra maple drizzle. Serve with fruit preserves and strong coffee. Wrap cooled loaf in a tea towel and store at room temp for 2 days. Make-ahead option: shape and refrigerate, bake next morning.

6. Maple Walnut Sourdough with Candied Walnuts & Orange Zest

This version of Rich Maple Walnut Sourdough Bread adds candied walnuts and orange zest for bright, sweet notes. The orange lifts the maple and sour flavors, while candied walnuts add crunch and caramelized sweetness. The crumb is soft, with crunchy pockets of walnut. It’s festive, fragrant, and great for holiday breakfasts.

Prep time: 40 minutes active, plus 8–12 hours fermentation. Bake: 40–45 minutes. Makes: 1 loaf.

Ingredients

• 200 g active sourdough starter (100% hydration)
• 420 g bread flour
• 80 g whole wheat flour
• 320 g water, room temp
• 70 g pure maple syrup
• 10 g fine sea salt
• 40 g unsalted butter, room temp
• For candied walnuts: 120 g walnuts, 40 g brown sugar, 1 tbsp maple syrup, pinch salt
• Zest of 1 orange, finely grated

Instructions

1. Make candied walnuts: Toast walnuts in skillet, add brown sugar and maple syrup, stir until glossy. Cool and chop.
2. Mix starter, water, maple syrup, and orange zest. Rest 30 minutes.
3. Add flours and salt; mix. Incorporate butter and knead until smooth.
4. Fold in candied walnuts evenly.
5. Bulk ferment 4–6 hours with a few folds early on.
6. Shape, place in banneton, proof 2–4 hours or overnight in fridge.
7. Preheat oven to 430°F (220°C). Bake 20 minutes covered, then 20–25 minutes uncovered until internal temp 200–205°F (93–96°C).
8. Cool 1–2 hours to set crumb.

How to Serve It

Slice and serve with crème fraîche or mascarpone. Garnish with orange zest and extra candied walnuts. Pairs with Earl Grey tea or espresso. Store airtight at room temp for 2–3 days. For holiday prep, bake and freeze slices.

7. Maple Walnut Sourdough with Pumpkin Purée (Autumn Twist)

This autumnal Rich Maple Walnut Sourdough Bread includes pumpkin purée for moist, tender crumb. Cinnamon and nutmeg play with the maple to give cozy seasonal flavor. Walnuts add crunch and toasty notes. The loaf is soft and slightly dense—perfect for fall breakfasts or holiday brunches.

Prep time: 35 minutes active, plus 8–12 hours fermentation. Bake: 40–45 minutes. Makes: 1 loaf.

Ingredients

• 180 g active sourdough starter (100% hydration)
• 420 g bread flour
• 80 g whole wheat flour
• 200 g pumpkin purée (room temp)
• 180 g water, room temperature
• 70 g pure maple syrup
• 10 g fine sea salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 40 g unsalted butter, softened
• 140 g toasted walnuts, chopped

Instructions

1. Combine starter, pumpkin purée, water, and maple syrup. Rest 30 minutes.
2. Add flours, cinnamon, nutmeg, and salt. Mix then add butter; knead until smooth.
3. Fold in toasted walnuts.
4. Bulk ferment 4–6 hours with periodic folds.
5. Shape into boule and place in banneton. Proof 2–4 hours or overnight fridge for milder tang.
6. Preheat oven to 425°F (220°C). Bake 40–45 minutes until crust is deep golden and internal temp is 200°F (93°C).
7. Cool 1–2 hours before slicing. Pumpkin keeps crumb moist; ensure center reaches temp.

How to Serve It

Toast and spread with maple butter or cream cheese. Add sliced apples and a sprinkle of cinnamon. Pairs well with spiced lattes. Store wrapped at room temp for 2 days or refrigerate for up to 5 days. For make-ahead, slice and freeze.

8. Maple Walnut Sourdough with Dark Chocolate Chunks

This Rich Maple Walnut Sourdough Bread brings dark chocolate into the mix for a decadent breakfast treat. The chocolate melts slightly against walnut crunch, set against a tangy sourdough base. A hint of maple rounds the flavors. It’s perfect for weekend brunches when you want something a bit indulgent but still hearty.

Prep time: 30 minutes active, plus 8–12 hours fermentation. Bake: 40 minutes. Makes: 1 loaf.

Ingredients

• 200 g active sourdough starter (100% hydration)
• 430 g bread flour
• 320 g water, room temp
• 60 g pure maple syrup
• 10 g fine sea salt
• 40 g unsalted butter, room temp
• 150 g good-quality dark chocolate, chopped into 1/2-inch chunks
• 120 g toasted walnuts, chopped
• 1 tsp vanilla extract

Instructions

1. Mix starter, water, maple syrup, and vanilla. Autolyse 30 minutes.
2. Add flour and salt. Mix then add butter, knead until smooth.
3. Fold in chocolate chunks and toasted walnuts gently.
4. Bulk ferment 4–6 hours with folds early in fermentation.
5. Shape loaf, place in banneton, and proof 2–4 hours or overnight in fridge.
6. Preheat oven to 430°F (220°C). Bake 20 minutes covered, then 20 minutes uncovered until internal temp 200°F (93°C) and crust deep golden.
7. Cool 1–2 hours before slicing. If chocolate is very soft when hot, let set slightly.

How to Serve It

Serve warm with extra chocolate shavings or a smear of hazelnut spread. Pair with espresso or black tea. Store wrapped at room temp for 2 days; refrigerate if chocolate melts too much. Freeze slices for quick sweet breakfasts.

9. Maple Walnut Sourdough with Rye & Caraway (Savory Twist)

This savory Rich Maple Walnut Sourdough Bread blends rye flour and caraway seeds for a bolder flavor. The maple is subtle, balancing the rye’s earthiness and walnut crunch. It makes hearty sandwiches and pairs beautifully with strong cheeses. You’ll notice a toasted aroma and a slightly denser, chewy crumb.

Prep time: 30 minutes active, plus 8–12 hours fermentation. Bake: 45–50 minutes. Makes: 1 loaf.

Ingredients

• 180 g active sourdough starter (100% hydration)
• 350 g bread flour
• 100 g rye flour
• 300 g water, room temp
• 40 g pure maple syrup
• 12 g fine sea salt
• 30 g olive oil
• 120 g toasted walnuts, chopped
• 2 tbsp caraway seeds
• 1 tbsp sesame seeds for topping (optional)

Instructions

1. Mix starter, water, and maple syrup. Rest 30 minutes.
2. Add flours and salt; mix. Add olive oil and knead until elastic.
3. Add toasted walnuts and caraway seeds; fold in.
4. Bulk ferment 4–6 hours with folds.
5. Shape and place in banneton; top with sesame seeds if using.
6. Proof 2–4 hours or overnight.
7. Preheat oven to 440°F (225°C) and bake 20 minutes with steam, then 25–30 minutes until internal temp 200–205°F (93–96°C).
8. Cool 1–2 hours before slicing. Check for hollow sound when tapped.

How to Serve It

Slice and toast, top with sharp cheddar and honey. Garnish with extra caraway seeds or fresh herbs. Pairs with pickles and a robust ale or dark coffee. Store wrapped at room temp for 3 days or refrigerate for longer life. Make sandwiches ahead for picnics.

10. Maple Walnut Sourdough with Oats & Honey Butter

This Rich Maple Walnut Sourdough Bread uses rolled oats in the dough and on the crust for hearty texture. Paired with honey butter, it’s the ultimate cozy breakfast bread. The crumb is soft and slightly chewy, with a toasty oat finish. You’ll get nutty maple notes throughout.

Prep time: 30 minutes active, plus 8–12 hours fermentation. Bake: 40–45 minutes. Makes: 1 loaf.

Ingredients

• 200 g active sourdough starter (100% hydration)
• 380 g bread flour
• 100 g rolled oats (plus extra for topping)
• 320 g water, room temp
• 60 g pure maple syrup
• 10 g fine sea salt
• 30 g unsalted butter, softened
• 140 g toasted walnuts, chopped
• For honey butter: 60 g unsalted butter, 2 tbsp honey, pinch salt

Instructions

1. Combine starter, water, and maple syrup. Add rolled oats and rest 30 minutes.
2. Add flour and salt; mix then add butter, knead until smooth.
3. Fold in toasted walnuts.
4. Bulk ferment 4–6 hours with folds.
5. Shape and coat top with extra oats, place in banneton.
6. Proof 2–4 hours or overnight fridge.
7. Preheat oven to 430°F (220°C); bake 20 minutes covered, then 20–25 minutes uncovered until internal temp 200–205°F (93–96°C).
8. Make honey butter: beat butter and honey until creamy.
9. Cool loaf 1–2 hours before slicing and serving with honey butter.

How to Serve It

Spread warm slices with honey butter and add extra toasted walnuts. Pair with milky coffee or tea. Store in a bread box for 2–3 days or freeze slices. Make-ahead: prepare honey butter in advance and refrigerate.

11. Maple Walnut Sourdough Pull-Apart Rolls

These Rich Maple Walnut Sourdough Pull-Apart Rolls are soft, buttery, and shareable. Each roll has walnut bits and a maple glaze for sticky-sweet edges. They’re perfect for family breakfasts, holiday tables, or brunch gatherings. The texture is pillowy with a crunchy top. You’ll love pulling apart warm pieces and sharing.

Prep time: 40 minutes active, plus 8–12 hours fermentation. Bake: 25–30 minutes. Makes: 12 rolls.

Ingredients

• 180 g active sourdough starter (100% hydration)
• 400 g bread flour
• 220 g whole milk, warm
• 60 g pure maple syrup
• 60 g unsalted butter, softened
• 12 g fine sea salt
• 2 tbsp sugar
• 140 g toasted walnuts, chopped
• For glaze: 2 tbsp maple syrup, 1 tbsp melted butter

Instructions

1. Combine starter, warm milk, and maple syrup. Rest 20 minutes.
2. Add flour, sugar, and salt. Mix until a dough forms.
3. Add butter, knead until smooth and elastic (8–10 minutes).
4. Fold in toasted walnuts.
5. Bulk ferment 3–5 hours with folds.
6. Divide into 12 equal pieces, roll into balls and place in a greased skillet close together.
7. Proof 1–2 hours until puffy.
8. Preheat oven to 375°F (190°C). Brush with glaze and bake 25–30 minutes until golden and internal temp is 190°F (88°C).
9. Cool 10 minutes, brush with more glaze, then serve warm.

How to Serve It

Serve warm directly from skillet with butter or soft cheese. Garnish with chopped walnuts and a light dusting of cinnamon. Pair with cider or coffee. Store in an airtight container for 2 days; reheat gently. Make-ahead: freeze dough balls and bake fresh later.

12. Maple Walnut Sourdough Sandwich Loaf (Pan Bread)

This Rich Maple Walnut Sourdough Sandwich Loaf gives you even slices ideal for toast and sandwiches. Baked in a pan, it yields a soft crust and regular slices. The walnut bits add texture without overpowering. It’s a versatile loaf for everyday breakfasts and lunches.

Prep time: 30 minutes active, plus 8–12 hours fermentation. Bake: 35–40 minutes. Makes: 1 standard loaf in 9×5 pan.

Ingredients

• 200 g active sourdough starter (100% hydration)
• 430 g bread flour
• 300 g water, room temp
• 60 g pure maple syrup
• 12 g fine sea salt
• 30 g unsalted butter, softened
• 140 g toasted walnuts, chopped
• 1 tbsp milk for brushing

Instructions

1. Mix starter, water, and maple syrup. Rest 30 minutes.
2. Add flour and salt, mix then add butter and knead until smooth.
3. Fold in toasted walnuts.
4. Bulk ferment 4–6 hours with occasional folds.
5. Shape into a tight loaf and place in greased 9×5-inch pan.
6. Proof 1.5–3 hours until dough rises near top of pan.
7. Preheat oven to 375°F (190°C). Brush top with milk and bake 35–40 minutes until golden and internal temp 190–200°F (88–93°C).
8. Cool in pan 10 minutes, then transfer to rack. Cool 1 hour before slicing.

How to Serve It

Use for sandwiches, French toast, or simple buttered toast. Garnish with sliced banana and honey for a quick breakfast. Store sliced in a bread box for 2–3 days or freeze slices. Make-ahead: slice and freeze for quick weekday toasts.

13. Maple Walnut Sourdough Hawaiian-Style Sweet Loaf

This Hawaiian-style Rich Maple Walnut Sourdough Bread adds crushed pineapple and extra maple for a sweeter, tropical note. The dough stays soft and enriched, making it almost cake-like but still bread. Walnuts add texture and balance. It’s great for brunch, late-morning treats, or special breakfasts.

Prep time: 35 minutes active, plus 8–12 hours fermentation. Bake: 30–35 minutes. Makes: 1 loaf or small pull-apart pan.

Ingredients

• 180 g active sourdough starter (100% hydration)
• 420 g bread flour
• 140 g crushed pineapple, drained well
• 220 g whole milk, warm
• 80 g pure maple syrup
• 40 g unsalted butter, softened
• 2 large eggs, room temp
• 12 g fine sea salt
• 140 g toasted walnuts, chopped
• 1 tsp vanilla extract

Instructions

1. Combine starter, warm milk, eggs, maple syrup, pineapple, and vanilla. Rest 20–30 minutes.
2. Add flour and salt; mix then add butter and knead until a smooth, slightly sticky dough forms.
3. Fold in toasted walnuts.
4. Bulk ferment 4–6 hours with folds early on.
5. Shape into rolls or one loaf, place in greased pan.
6. Proof 1.5–3 hours until puffy.
7. Preheat oven to 350°F (175°C). Bake 30–35 minutes until golden and internal temp 190–195°F (88–90°C).
8. Cool at least 1 hour before slicing. Ensure pineapple is well drained to avoid soggy crumb.

How to Serve It

Serve with cream cheese or mascarpone and a light maple drizzle. Garnish with thin pineapple slices and toasted walnuts. Pairs with tropical fruit salad and coffee. Store covered at room temp for 2 days or refrigerate to extend freshness. Freeze slices for make-ahead breakfasts.

Warm kitchens, maple steam, and walnut crunch—this list gives you 13 ways to enjoy Rich Maple Walnut Sourdough Bread from classic loaves to sweet and savory twists. Try a few small batches to find your favorite crumb and crust balance. Save or pin the recipes you love so you can bake them again and again. Which version will you bake first, and who will you share your first warm slice with?