30 Minute Honey Whole Wheat Skillet Bread
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4.6
36 reviews
Excellent
30 Minute Honey Whole Wheat Skillet Bread
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Skillet breads bake quicker than bread in loaf pans, so you get to enjoy this bread sooner rather than later. It's soft, fluffy, chewy, and lightweight with a moist crumb that reminds me of the texture of a moist muffin.
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Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- pinch salt optional and to taste
- 2 tablespoons canola or vegetable oil
- 2 tablespoons honey
- 1 tablespoon unsulphered molasses (I recommend a medium molasses
- 1 tablespoon brown sugar packed (I use light brown)
- 1 ¼ cups buttermilk* see Buttermilk Tips below if you don't have it on hand
Instructions
- Preheat oven to 400F. Spray an enameled cast-iron skillet with cooking spray, grease a seasoned cast iron skillet, or prepare an oven-safe skillet; set aside. My skillet is 10 1/4-inches and I recommend a skillet from 8 to 12 inches in diameter. Alternatively, bake bread on a Silpat-lined or greased baking sheet.
- In a large mixing bowl, combine all ingredients in the order listed, except the buttermilk, and give a quick stir to mix them.
- Pour 1 cup buttermilk over the top. Stir to combine. Dough should be quite loose, shaggy, and very moist. The flour is like a sponge, and if dough is at all dry, add up to 1/4 cup buttermilk so that it's nicely moistened, and stir until just combined (I used 1 1/4 cups buttermilk total). Dough will be lumpy, bumpy, thick, and not at all smooth; don't overmix and don't try to make it smooth.
- Turn dough out into skillet in a circular mound that's about 6 inches in diameter and 3 to 4 inches high. Score top of bread with a knife, making a cross.
- Bake at 400F for 15 minutes. Lower the temperature to 350F and bake for 10 minutes, or until bread is golden and done. (When I lower the temperature to 350F, I also rotate my skillet by 180 degrees to ensure even baking).
- With a large spatula, slide or nudge bread out onto a wire rack immediately to cool. Don't keep it in the skillet because it will continue to cook and bottom will get too browned. Serve after it's sufficiently cooled.
Notes
- If you're not consuming this bread immediately and it stays on a rack to cool for an hour or two, you may observe a fair amount of water released that's pooled underneath the rack. Mine released about 3 tablespoons in 1 hour. I store all my fully cooled bread by wrapping it in plasticwrap, then placing it inside a large Ziplock where it stays fresh for up to 4 days. Bread may also be frozen for up to 3 months.
- *Buttermilk Tips: Add 2 tablespoons white vinegar (or lemon juice) to 1 cup milk, wait 10 minutes to allow it to curdle, stir; use as necessary. Or, add about 1/4 cup yogurt to about 1 cup milk, stir; use as necessary. Both of these options provide many of the benefits of a cultured milk and for a quickbread like this, will likely be fine. I don't recommend using these shortcuts with a very fancy or fussy recipe that calls for buttermilk; use the real thing.
Nutrition Information
Show Details
Serving
1
Calories
91kcal
(5%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
2g
(3%)
Polyunsaturated Fat
2g
Cholesterol
1mg
(0%)
Sodium
203mg
(8%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 91kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 1mg | 0% |
| Sodium | 203mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
36 reviews
Excellent
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