Line a 5-inch x 9-inch loaf pan with parchment paper and set it aside.
Add the flour, instant yeast, and salt to a large bowl and mix well.
Then add the maple syrup to a bowl of warm water and mix to dissolve. Then pour the water into your bowl of flour and mix using a silicone spatula, without overmixing, and DO NOT KNEAD.
Fold in the chopped figs and walnut pieces and then transfer the dough to your prepared loaf pan. Cover the pan with plastic wrap and let it rest for 20 minutes. It will rise to approximately double its size, and the bread will reach the top of your loaf pan. (see notes)
Meanwhile, preheat the oven to 400°F/204°C and then bake your risen fig and walnut bread for 40 minutes. Remove from the oven and let cool before slicing.
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Notes
Weigh your flour for the best results. Flour volume will vary depending on measuring methods, such as the scoop and sweep, vs spooning your flour into the measuring cup. Use a kitchen scale for the most accurate flour measurement.Make sure to use warm water to mix with the maple syrup, and NOT cold. You need warm water to activate the yeast.DO NOT KNEAD the dough. Mix until no floury bits remain, without overmixing.When the bread reaches the top of the loaf pan, it's ready to bake. Don't let the bread rise above the loaf pan edges or you'll end up with a muffin top. This normally takes 20 minutes, but if it's not quite there yet, leave it for an additional 5 minutes.Freshly baked bread tastes best the same day it's made, but you may store it at room temperature for 3-4 days.To freeze, make sure the bread is completely cooled to room temperature first. Then wrap it tightly in plastic wrap, and place it in a freezer-safe airtight container. You want to keep air away from the bread in your freezer to prevent freezer burn.