I made 3 tiny changes to the recipe:
- increased the salt by 1/4 tsp table salt (or by 1/2 tsp Diamond Crystal Kosher salt).
- substituted about half of the finely ground walnuts with finely ground almonds. I was a tad short on walnuts and since they were a substitution themselves (the original recipe was for Raisin Pecan bread and I was making the Cranberry Walnut variation), I thought the bread would survive.
- I opened the oven door for 20 seconds after the first 10 minutes of baking to let the steam out and help the crust to form.