Buttermilk Quick Bread with Options

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.

Buttermilk Quick Bread with Options

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.

Buttermilk Quick Bread with Options

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

Buttermilk Quick Bread with OptionsOptions:

  • 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.

Buttermilk Quick Bread with Options

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.

Buttermilk Quick Bread with Options

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!

5.0 from 1 reviews
Buttermilk Quick Bread with Options
 
Author:
Recipe type: Quick Bread
 
This is an awesome buttermilk quick bread that can be customized using various options. Fruits, veggies, cheeses and olives are great addition. Great to eat as soon as it has cooled enough to slice. Even better the next day! Enjoy!
Ingredients
  • 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
Instructions
  1. Preheat your oven to 350 degrees.
  2. 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.
  3. Mix all of the dry ingredients.
  4. 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.
  5. Make a well in the center of the dry ingredients and add the oil (or melted butter), buttermilk and egg.
  6. 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.
  7. 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.
  8. 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.
  9. Remove from oven and cool on a rack for 10 to 15 minutes then remove from the pan. Allow to cool before slicing.



About Gaye Levy

Gaye Levy is a blogger who grew up and attended school in the Greater Seattle area. After spending many years as an executive in the software industry, she abandoned city life and  moved to a serenely beautiful rural area on an island in NW Washington State.

She lives and teaches the principles of a sustainable and self-reliant lifestyle through her website at BackdoorSurvival.com.  On Backdoor Survival you will find survival and preparedness articles along with tools and tips for creating a self-reliant lifestyle through thoughtful prepping and optimism.

To read more from Gaye, visit her website, Backdoor Survival. You can also follow her  on Facebook, Twitter, Google+ and Pinterest, or purchase her eBook, The Prepper’s Guide to Food Storage on Amazon.com.

Participating in the Grain Mill Wagon Challenge motivated me to dust off some of the tried and true one-bowl quick bread recipes that I have been making since I was married almost 40 years ago. Substituting store-bought flour with 100% whole wheat flour that I ground myself in the WonderMill was not only satisfying, but resulted in a tastier and healthier product.

Once you begin grinding your own flour, there is no looking back. Using the WonderMill and the WonderMill Junior Deluxe is easy and not at all intimidating. Next up? Using the WonderMill to grind beans and learning how to bake with bean flour!

Thank you, WonderMill, for this opportunity.

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8 Responses to Buttermilk Quick Bread with Options

  1. Dee says:

    I figure it slipped your attention so I’m gonna ask. What is the yield on this recipe? I can see doing this as a loaf, mini loaves, cupcake size and mini cupcake size. 🙂 I am going to try with flax seed flour and also with other grains I store as well. Love the idea of the powdered buttermilk. 🙂

  2. Gaye Levy Gaye Levy says:

    Dee – The recipe as it is written makes one loaf. I am sure it can be doubled with no problem as it is very forgiving.

  3. Gaye Levy Gaye Levy says:

    Oops. That is one loaf.

  4. Tamra Hanon says:

    I can’t wait to try this. I recently made the easy english muffin bread and my family loved it! This was my first time ever making bread and I couldn’t believe how incredibly easy it was. Thanks Gayle for the recipes.

  5. Muna Escobar m says:

    I just made 3 batches. 1 with 1/2 c chopped green olives, 1/2 tsp each of rosemary, thyme and chives. 1 with thinly sliced bananas & chopped strawberries. 1 with a huge handful of shredded cheddar. They were all good, but do think I’ll decrease sugar to 1/4 cup for savory variety

    • Gaye Levy Gaye Levy says:

      They sound delicious! As you have learned, it is easy to vary the ingredients according to what you have on hand and also to what you have a “taste” for!

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