In this, my third entry in the Grain Mill Challenge, I have another one-bowl quick bread that comes together in minutes. What is unique about this Buttermilk Quick Bread is that depending on the options you choose, you will have a sweet bread for breakfast and snacking, or a heartier bread to accompany lunch or dinner.
Naturally, the bread is made with 100% whole wheat flour milled from a WonderMill. I have made this bread using the pastry grind on the electric WonderMill as well as the standard grind on the the WonderMill Junior Deluxe.
Either way, I always end up with a delicious quick bread that is just a tad different with each batch, depending on the “options” I choose.
Let’s start with the recipe.
Ingredients:
- 2 cups 100% whole wheat flour (I use white hard wheat for its “sweeter taste”
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk (I use buttermilk powder in accordance with the directions on the package)
- 1 large egg
- 1/4 cup melted coconut oil, butter, olive oil or vegetable oil
Options:
- 1 to 1 1/2 cups diced fresh fruit, dried fruit, cheese, olives, carrots, zucchini, or pretty much anything else.
- Herbs and/or spices
Directions:
Preheat your oven to 350 degrees.
Apply a light coating of coconut oil to your pans. I prefer silicone pans because they are so easy to use and the bread always comes out evenly browned.
Mix all of the dry ingredients.
If using them, add the optional ingredients. I used Cheddar Cheese in the bread you see in the photos. The choice is yours, however. Mix and match or make it plain.
Make a well in the center of the dry ingredients and add the oil (or melted butter), buttermilk and egg.
Hint: If you are using powdered buttermilk, add the powder to the dry ingredients and the water with the remaining wet ingredients. This will save you from having to reconstitute the powdered buttermilk.
Gently stir everything together until a all of the flour has been incorporated. Do not over mix. The batter will be wet and choppy looking.
Pour the batter into the prepared pan and bake for ~45-50 minutes. The bread is done when a toothpick inserted in the center comes out clean.
Remove from oven and cool on a rack for 10 to 15 minutes then remove from the pan. Allow to cool before slicing.
This bread is good to eat as soon as it has cooled but it is outstanding the next day! Unbelievably so, as a matter of fact!
I love making quick breads and especially those that allow me to customize them based upon what I have a hunger for or what I have on hand. I encourage you to try various options. I think the Cheesy Cheddar Buttermilk Bread is delicious but feel free to satisfy your current whim or make it plain. I don’t know about you, but Asiago cheese with Kalamata olives sounds like an awesome combination for my next loaf!
In parting, let me say that I simply love my two WonderMill grain mills. As a result, store-bought flour is a thing of the past in my household. I can’t put my finger on it exactly, but fresh milled flour is simply sweeter smelling and sweeter tasting. Enjoy!
- 2 cups 100% whole wheat flour (I use white hard wheat for its “sweeter taste”
- ½ cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk (I use buttermilk powder in accordance with the directions on the package)
- 1 large egg
- ¼ cup melted coconut oil, butter, olive oil or vegetable oil
- Options:
- 1 to 1½ cups diced fresh fruit, dried fruit, cheese, olives, carrots, zucchini, or pretty much anything else.
- Herbs and/or spices
- Preheat your oven to 350 degrees.
- Apply a light coating of coconut oil to your pans. I prefer silicone pans because they are so easy to use and the bread always comes out evenly browned.
- Mix all of the dry ingredients.
- If using them, add the optional ingredients. I used Cheddar Cheese in the bread you see in the photos. The choice is yours, however. Mix and match or make it plain.
- Make a well in the center of the dry ingredients and add the oil (or melted butter), buttermilk and egg.
- Hint: If you are using powdered buttermilk, add the powder to the dry ingredients and the water with the remaining wet ingredients. This will save you from having to reconstitute the powdered buttermilk.
- Gently stir everything together until a all of the flour has been incorporated. Do not over mix. The batter will appear wet and choppy looking.
- Pour the batter into the prepared pan and bake for ~45-50 minutes. Bread is done when a toothpick inserted in the center comes out clean.
- Remove from oven and cool on a rack for 10 to 15 minutes then remove from the pan. Allow to cool before slicing.
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