2 cups (8 ounces) whole wheat flour, traditional or white whole wheat
1 cup (4 1/4 ounces) unbleached all-purpose flour
1/2 cup (3 1/2 ounces) sugar
1 teaspoon salt
1 cup (8 ounces) buttermilk
6 tablespoons (3/4 stick, 3 ounces) unsalted butter, melted
2 large eggs
1/2 cup (5 1/2 ounces) maple syrup
1/2 teaspoon maple flavor (optional, but makes a big difference)
1 1/2 cups (6 ounces) chopped walnuts (I used 1 cup)
Preheat oven to 350º. Grease and flour a 9×5-inch loaf pan.
Whisk together flours, sugar, baking powder and salt in a large mixing bowl. In a separate bowl, mix together the buttermilk, melted butter, eggs, maple syrup and flavoring (if using). Add the wet ingredients to the dry, stirring just until the mixture is evenly combined. Stir in the walnuts.
Spoon the batter into the prepared pan. Bake until the top of the loaf is golden brown and a toothpick or cake tester inserted in the center comes out clean, 1 hour.
Remove the bread from the oven and place it on a rack, in the pan, for 15 minutes. After 15 minutes, run a table knife around the edges of the loaf to make sure it’s not sticking, then turn it out of the pan and return it to the rack to cool completely before slicing.
From Savory Notebook