30 Minute Honey Whole Wheat Skillet Bread

Every once in awhile, I get lucky with a recipe. The stars align and things works out better than anticipated.

This is that recipe.

30 Minute Honey Whole Wheat Skillet Bread averiecooks.com

Recipes like this are the good karmic payback for all the caketastrophes, seized chocolate, wasted butter, and various fails that I experience. Fresh, warm, no-knead bread in a half hour is great karma.

It’s the easiest bread I’ve ever made. It only takes 3 minutes to mix up the batter in one bowl. It’s so easy you’ll think you’ve missed something.

Simply combine all the ingredients, all at once in one bowl, pour buttermilk over the top, stir until just moistened, and turn dough out into the skillet and bake. No kneading, no mixer, no dough hooks. Nothing fancy or complicated, and no tricky steps.


30 Minute Honey Whole Wheat Skillet Bread averiecooks.com

It’s reminiscent of Irish soda bread in appearance, but I avoided the pitfalls that come with soda bread. Usually that’s dry, bland, crumbly, and by the next day it’s even drier. This bread is anything but dry.

I had a little buttermilk to use and wanted a quick and easy bread but didn’t want to remake Browned Butter Buttermilk Banana Bread. Even I didn’t need another banana bread recipe. This week. Buttermilk Cinnamon Rolls were out of the question because they aren’t quick. I loved the loaf of bread that’s created when making Fruit, Seed and Nut Crackers. It’s so good I almost didn’t even want to make crackers with it and haven’t been able to get it out of my mind.

So I recreated a version of it, minus the fruit, seeds, and nuts. I baked in a skillet rather than loaf pan so that it bakes more evenly, and in about one-third the time.

30 Minute Honey Whole Wheat Skillet Bread averiecooks.com

I used my Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet. If you don’t have an oven-safe skillet, this 10-inch pre-seasoned cast iron pan is $15 bucks. With almost 2800 4.5/5 star ratings, you really can’t go wrong. Or, bake it on a baking sheet. No excuses not to bake this easy loaf.

For the flour, I used a combo of whole wheat and all-purpose, one cup of each. I’m sure you could use a combination of your favorite flours including whole wheat pastry flour, bread flour, ground oats, rye, or almond flour. I’d be reluctant to use more than 50% wheat or another similarly low gluten flour because they’re more resistant to rising. I don’t know how gluten-free flours and baking blends will behave, but because of the buttermilk, you have as good of a chance of any as getting some height and lift, even without gluten.

30 Minute Honey Whole Wheat Skillet Bread averiecooks.com

If you don’t keep buttermilk on hand, pick up a container of Cultured Buttermilk Powder. Not all grocery stores have it, but it’s in the baking aisle. It’s shelf stable, and just mix a couple tablespoons with water for buttermilk.

Or, make buttermilk by adding 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 1/4 cup yogurt to about 1 cup milk, stir, and use as necessary.

Those options give you many of the benefits of a cultured milk and for a this recipe, they’ll likely be fine. However, I don’t recommend the shortcuts for a very fancy cake or fussy recipe that calls for buttermilk. Use the real thing.

30 Minute Honey Whole Wheat Skillet Bread averiecooks.com

When pouring the buttermilk over the dry ingredients, start with 1 cup, and stir. The dough should be quite loose, shaggy, and very moist. The flour is like a sponge and seems to inhale the liquid. If it’s at all dry, add up to 1/4 cup more buttermilk so that it’s nicely moistened. I used 1 1/4 cups buttermilk total.

The dough will be lumpy, bumpy, thick, and not at all smooth. Don’t overmix and don’t try to make it smooth. It’s like pancake batter, less is more when it comes to stirring and mixing.

Turn dough out into the skillet in a circular mound that’s about 6 inches in diameter and bake for 15 minutes at 400F, rotate the skillet 180 degrees to ensure even baking, lower the oven temp to 350F and continue to bake for 10 minutes at 350F, or until browned and done. Starting out with a hotter blast of air and then reducing the temperature helps create internal steam, helping the dough rise better, which creates a puffier loaf than if you bake at 350F the whole time. The same principle applies to muffins create bakery-style, high-domed muffin tops.

30 Minute Honey Whole Wheat Skillet Bread averiecooks.com

After removing the skillet from oven, turn bread out of the skillet and onto a rack immediately because the carryover heat will continue to cook the bread and the bottom will become too browned.

After the bread has cooled completely, I wrap it in plasticwrap, and slide it into a large Ziplock or airtight container, where it’ll keep for 4 days, or freeze for up to 3 months. But leftovers weren’t an issue here.

It’s moist and flavorful enough that ripping off soft hunks and enjoying them plain and fresh was just fine; and with a little hummus or butter, even better.

I used it for PB & J sandwiches with Homemade Chocolate Peanut Butter. So good.

It’s soft, fluffy, chewy, and lightweight without being airy, crumbly, or dry. The crust isn’t a tough or overly hearty and the interior has a moist crumb that reminds me of the texture of a moist muffin. Buttermilk always works miracles keeping things light, moist, and tender.

It’s has just a very slight hint of both honey and molasses amidst the heartier wheat flavor. It’s not a ‘sweet bread’ and the honey just takes the edge off the wheat, which can sometimes be a little bitter or earthy.

On a work-reward scale, this is the type of recipe you wish every other recipe could be like. Three minutes of effort for a scrumptious loaf of soft bread.

The hardest part is waiting 25 whole minutes for it to come of of the oven.

30 Minute Honey Whole Wheat Skillet Bread - No-knead, no-fuss fast & easy bread that's ready in 30 minutes! Lightly sweetened with honey & the whole wheat keeps it healthier!

30 Minute Honey Whole Wheat Skillet Bread

This is the easiest bread I’ve ever made with fabulous results and virtually zero effort. Combine all the ingredients in a mixing bowl, pour buttermilk over the top, stir, transfer to skillet and bake. It’s so easy you’ll think you’ve missed something. 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. It’s very lightly-sweetened with honey and has just a hint of molasses flavor amidst the wheaty flavor.


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 as opposed to dark or robust, and not blackstrap; it’s too pungent and bitter)
1 tablespoon light or dark brown sugar, packed (I use light brown)
1 1/4 cups buttermilk* (see Buttermilk Tips below if you don’t have it on hand)


  1. 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.
  2. 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.
  3. 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).
  4. 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. Note – 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.

Recipe Notes and Tips:

*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.

Only Eats

Related Recipes:

Honey Dinner Rolls – My go-to dinner roll recipe that produces soft, fluffy, chewy, wonderful dinner rolls every time

Fruit, Seed and Nut Crackers – Fancy artisan crackers that are actually crispy can be achieved by first baking a loaf of a bread, slicing thinly, then baking the slices as crackers. This recipe inspired today’s skillet bread

Copycat recipe for Outback Steakhouse Wheat Bread (vegan) – Based on my love of Outback’s bread. Hearty, wheaty, and ever-so-slightly infused with subtle hints of molasses and honey, and it’s a dead-ringer in the flavor department. Serve with honey butter for even more authenticity

One Hour Whole Wheat Pizza Dough (vegan) – Homemade pizza dough in 1 hour so there’s never an excuse not to make pizza. Free yourself from storebought pizza dough and make your own in an hour and it’s healthier because it’s wheat

Browned Butter Buttermilk Banana Bread with Strawberry Butter – Such a flavorful bread becaues of the browned butter and buttermilk and so easy to make with your ripe bananas

Challah – Light, fluffy, soft, tender, crossiant-like, and the best challah I’ve ever had and extremely easy to make. Made using the Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking principles, this is a no-knead, goofproof, and effortless method to making bread and dough can be made in advance and stored for up to five days prior to baking it

Oatmeal Raisin Rolls – Part hearty dinner roll, part healthier cinnamon roll lightly sweetened with honey. They’re chewy and packed with texture from the oats and raisins

Soft Buttery One Hour Pretzels (vegan) – Just like the soft and fluffy pretzels you can buy at the mall, but now you don’t need the mall. In just 1 hour, they’re ready from start to finish and you can customize the dough, toppings, and dip and pretend you have your own pretzel shop at home

Do you have a favorite buttermilk recipe or favorite quickbread?

What do you like to make in your skillet?

Tell me about those tried and true recipes you love.

159 comments on “30 Minute Honey Whole Wheat Skillet Bread”

  1. Omg, it’s like you are reading my mind! I went to a St. Patrick’s day party thrown by an Irish family and JUST posted about how fabulous their soda bread was because it was anything but dry and crumbly.

    (It’s the second to last picture: http://vintagezest.blogspot.com/2013/03/weekly-wrap-up-class-concert-night-out.html)

    This looks pretty close and I can’t wait to try it, especially if it’s as easy as you say. By the way, it almost looks like a giant scone, which I love the looks of, but I’m usually disappointed by how dry and crumbly they are. I think you should make a scone recipe next because if you can make a moist soda bread, then a scone recipe will be a piece of cake! Or bread, rather. :)

    • I love all those glass bottles in that post of yours! Scones..well, no offense to anyone who likes them but normally they’re like eating cardboard…they are just not my thing. I want ooey, gooey, drippy…and they are crumbly, bland, and tasteless. My idea of making a scone better…is to just make a blondie :) Butter, sugar, and flour :)

  2. You know how I am with carbs and how I can actually make dinner out of this!

  3. Gorgeous bread, Averie! I love making bread in the skillet- it’s SO fast I almost feel like I’m doing something wrong, haha! I made a jalapeño, corn and cheddar one a bit ago and it was delicious!

  4. I have been excited to see this and am definitely excited to make it (very hearty and a little rustic) I’m with you on the potential dryness of soda breads–but with buttermilk and a little bit of “moisturizing” sweetener and oil…. oh yum! My husband has become a fan of browned butter so I know he will want a little of that on it. This bread will be my Friday thing!

  5. I love it when spur-of-the-moment recipes turn out great! You definitely built up a ton of karma because this looks so tasty!

  6. This is super similar to a recipe I use for a sort-of-Irish soda bread but mine is NOT DONE in 30 minutes! Also it calls for cutting in butter and other time-consuming things. Love this! Lunch!! Thanks, Averie!

    • I HATE cutting in butter. It’s such a gloppy task. The butter sticks to the cutter OR you have to dirty/wash out a food processor. And so much butter is wasted and flour is flying and it’s just..a scene. Girl this is sooo easy. LMK if you try it!

  7. I love, LOVE no-knead bread. I’ve done versions that have to rise overnight, but I love that yours can be ready in time for a quick dinner. Fabulous Averie!

  8. An easy bread recipe? With whole wheat flour? That doesn’t require yeast either? Love it!

  9. That looks so beautiful. I love rustic looking breads. I’ve never tried one in a skillet. I definitely don’t have a proper skillet for it though. Hmmm….good excuse to shop ;-)

  10. Quick and easy breads are seriously the best! There is nothing better than the smell and taste of freshly baked bread. I actually found a skillet bread recipe in my Dad’s old recipe box that I’ve been dying to make. I’ll have to compare his recipe to yours and see how they both turn out!

  11. I just posted a recipe for scones today with buttermilk that I absolutely love. There’s something about the thickness and tang of buttermilk that just sends recipes over the top. Avery, you are making it kind of difficult for me to attack my bucket-list yeast bread with this easy bread recipe ;)

  12. Oooooooo, guuuuuuurl I want 16 slices!

  13. O love how simple and easy this is!! We have bread every morning for breakfast and I think I need to make this apart of our ration!

  14. Sounds amazing, Averie!! Yay for recipes turning out even BETTER than expected! :)

  15. Ummm this sounds amazing! I can’t wait to give this a try!

  16. DANG that looks good. I used to have some of the powdered buttermilk on hand at all times and it was great in baking. That was back in my bread making days. It really kicks the bread softness up a notch.

    The cookies yesterday? Also, DANG.

  17. It’s like you were reading my mind! Remember the email I sent you last night re: nonfat milk powder substitution? That is because I was searching the internet for quick and easy, freshly baked whole wheat bread to go with dinner and I only had so much time! LOL! This happens so often. I love how easy this is and that you can bake it in a skillet. It is perfect for a bean or tomato soup, tearing off pieces right at the table and then dipping directly into the bowl. Definitely making this one!

  18. This is sort of like Irish soda bread… It is SOOOO easy to make. I recently posted a vegan recipe on my blog for it. Why don’t more people make it? Home made bread without preservatives is so easy to make.

  19. 30 minutes? a skillet? Sold. Even I can make this bread!

  20. No yeast, stand mixers, or fancy ingredients? Yes! This is my kind of bread.

  21. This looks incredible, Averie! I love that there’s no yeast involved. Fresh bread in 30 minutes? Yes, please!

  22. Bread in a SKILLET??!! Genius ~ gotta try this asap!

  23. you had me at 30 minute. :) and then again when you said honey whole wheat! I love honey whole wheat bread, but have never made it myself before. I can’t believe how easy this is Averie! And that it is baked in a skillet! The molasses, the brown sugar, the buttermilk – I’m salivating right now. What I wouldn’t do for a huge hunk of it with some soup for lunch right now. I love how EASY and quick it is too. You are the queen on convenience. Homemade bread – not typically a quick recipe, but you nailed it!

    • The only reason anyone will attempt bread recipes I’m convinced is if they are truly easy and convenient. So I tried to give people what they’d actually make and Sally based on our mutual flavor adorations, I know this bread would be right up your alley!

  24. Absolutely love this bread, Averie! Baking it in a skillet is such a great idea… I bet it adds a lovely golden crust!

  25. Looks delicious! I love that it is made in a skillet…I have to give this recipe a try! :)

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