30-Minute Honey Whole Wheat Skillet Bread — 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.
No-Knead 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 cast iron skillet bread is that recipe.
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 whole wheat 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.
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.
What’s in Whole Wheat Skillet Bread?
To make this no-knead whole wheat bread recipe, you’ll need:
- Whole wheat flour
- All-purpose flour
- Baking soda
- Salt
- Canola oil
- Honey
- Unsulphured molasses
- Brown sugar
- Buttermilk
How to Make Cast Iron Bread
Simply combine all the ingredients except the buttermilk in a large bowl, then slowly add the buttermilk to the mixture. 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.
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.
What Skillet Should I Use?
I used my Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet to make this cast iron skillet bread recipe. 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.
Can I Use All Whole Wheat Flour?
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.
Can I Use Gluten-Free Flour?
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.
Can I Use a Buttermilk Substitute?
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 homemade 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.
Tips for the Best Whole Wheat Bread
If you don’t have a cast iron skillet, I recommend using a 9×9-inch baking pan and bake it in there, or use about half of a 9×13-inch pan. The bread is not at all dry or crumbly. In fact, it’s so moist that I fear if you bake it in a 9×5-inch or standard loaf pan, rather than a skillet, it’ll never cook through in the center before the edges burn.
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 plastic wrap, 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.
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30 Minute Honey Whole Wheat Skillet Bread
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.
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 1/4 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
1. 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.
2. *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:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 91Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 203mgCarbohydrates: 16gFiber: 1gSugar: 5gProtein: 2g
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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
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This was delicious! It’s so quick and easy. The dough is definitely very moist, so don’t feel like you’re doing something wrong.
Thanks for trying this recipe and I am glad it was quick, easy, and delish!
I think this bread would be well suited to partly alternative flours such as oat, barley, rye, millet, or other non-gluten flours. The reason I think this is because the gluten naturally present in the wheat is not developed in this recipe. That being said, I have not actually tried this recipe, so my comments are theory only. Good luck to those who try. Try it as an experiment. If you fail, this is not a large recipe, and you haven’t wasted too many ingredients. When I have bread failures, I always try to find some chickens to feed it to.
Just made this bread and had to make modifications because I didn’t have several items. I used the modified buttermilk with lemon (didn’t have the real thing); I only had dark molasses so I used grade B maple syrup and used maple sugar. Everything else followed the recipe. The taste was good but it was a little crumbly. I used King Arthur whole wheat white flour only – maybe that created the crumbly texture. Next time I make it, I’ll try with less mods and see what happens to the texture.
When you start making modifications in baking recipes, it’s fairly natural that the results won’t be like the results in the original recipe. I would say stick to the original recipe next time and it likely won’t turn out crumbly.
So easy and delicious!
Thanks for the five star review and I’m glad it was easy and delicious!
Thank you so much for this recipe, it has become a staple in our house! So delicious lightly toasted with butter for breakfast.
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s a staple now!
This was soo good! Wonderful flavor; sweet but not too sweet and super easy.
Thanks for trying the recipe and I’m glad it came out just right for you!
My dough was like pancake batter. 2 C flour and 1 cup of milk is a very thin batter. I used white bread flour and white whole wheat flour. Most receipes
call for 3 cups flour and 1 cup liquid. How do you get the dough that thick?
Tasted like gingerbread, looked like cornbread.
I really don’t know where our methods differed. Thanks for trying the recipe.
Same thing happened to me. I measured by weight, so maybe it’s because some bakers are heavier handed than others when measuring by cups?
With only 2 cups of flour, I used just 1 cup of the buttermilk and it was like pancake batter. I think it needs 3 cups of flour. Did anyone else find it more
like batter than bread. I could no way make slits in the top, it was to wet.
Maybe your flour is a different consistency than mine. I use King Arthur all-purpose. It has a slightly higher gluten content than any other flour; therefore you may need slightly more flour when using other brands and/or your buttermilk could have been thinner than mine. Mine is usually quite thick. As always trust your judgment and sounds like you did! Hope you enjoy the bread!
Roberta I had the same experience but the bread turned out amazing all the same
Hey Averie,
Can I use a regular baking loaf pan for this bread? I’m not sure if the skillets at my home are oven-safe — don’t wanna risk my mum’s anger! lol
Also, I tried a no-yeast quick wheat bread yesterday, and it turns out very crumbly (as in, it breaks when I try to spread butter onto it). Is yours crumbly as well? How can I prevent it from being OVERLY crumbly?
Thanks~~
The bread is not at ALL dry or crumbly. In fact, it’s so moist that I fear if you bake it in a 9×5 or standard loaf pan, it’ll never cook thru in the center before the edges burn. So if you dont have a skillet you trust, I would use a 9×9 baking pan and bake it in there, or use about half of a 9×13 pan.
Thanks Averie! I made the bread this morning – you’re right, it’s not crumbly at all!!
I used a baking pan and let it stay in the oven for 5 more minutes.
I skipped molasses and the brown sugar — but regretted it cos the bread turns out slightly bitter (or rather, a “baking soda” aftertaste). wonder if it’s only the lack of sugar, or some other reason.
Still, i like it’s texture!
I’m eating my first piece now! ABSOLUTLEY DELICIOUS:) will most definitely be making again!
Thanks for trying it and glad you love it!
Just tried this today. Wanted to let you know my hubby likes it better than my other whole wheat quick bread recipes–it has a lighter texture. I couldn’t locate my iron skillets (still putting things away after the kitchen renovation … ) so I made it on a baking sheet. It didn’t puff up very high but we like our breads in all shapes and sizes! Thanks for yet another good recipe!
Kris I’m thrilled to hear this and I think if you baked it in your skillet rather than freefrom on a baking sheet, you’d get the rise and puff, but sounds like everything worked out just fine! :)
Here’s another one you may like if you like this concept
https://www.averiecooks.com/30-minute-cheesy-avocado-skillet-pizza-bread/
just made this a 2nd time, this time I used scant less than 1C buttermilk, and baked in round pyrex casserole dish…still not as high as picture (because I used bread flour instead of AP?) But still delicious and moist. Oh, also only baked for 10 min at 400 and 7 min at 350 (but maybe my oven is hot) absolutely LOVE this bread and I’m not a fan of wheat bread by any means.
Hi Carol and thanks for trying the recipe and so glad you love it – even though you’re not even a big wheat bread eater! With recipes like this where pan sizes can vary, buttermilk, flours, climate, etc…it’s impossible to say why some loaves rise higher than others. I use King Arthur flour nearly exclusively in my baking and swear by it. Some brands of wheat are very dense and that can inhibit rising/puffing. Also if you cut back on the milk, that can also do it, too. The more liquid available, generally the more it will help a loaf rise (this is true in yeast bread baking too). Sloppy (to a point) is a good thing with breads. Sounds like it turned out just fine though!
The flavor of the bread is very good. I used just one cup of buttermilk and the bread was very moist. I had to cook the bread extra because it wasn’t completely cooked all the way through but it may have made the bread pretty thick. Other than the adjusted cooking time the bread was very good! Love the sweetness it had! And love how quick it is to prepare. Thanks for the recipe!
Glad to hear you enjoyed it and yes sometimes ovens and ingredients vary with moisture so always bake til done, whatever that number happens to be :) Thanks for trying the recipe!
This will decidedly be going on my “must try” list.
Great! LMK if you do!
So…I made this last night for my parents and boyfriend. Later in the evening, my dad called out my name, sounding alarmed. I was like, “What’s the matter?” He asked if this bread was hard to make, I laughed and said no, to which, and I am not kidding, he put his hand on his heart and said, “Oh please make it again. It is amazing.” He wants raisins in it. I didn’t taste the bread myself, so I am not sure if that’s weird, but I am making more tomorrow night at any rate. Thank you!! (I used a 10 inch skillet and it was not right… I could not get it thick to be 3-4 inches and it looked like it could have fit in a 6 in? I only needed one cup of buttermilk, too, maybe less? No clue.) It doesn’t matter…this is a keeper. Thanks so MUCH.
He would probably like these, too, then, right?
https://www.averiecooks.com/100-whole-wheat-no-knead-make-ahead-dinner-rolls-with-honey-butter/
Glad you and your boyf and family all loved it and what you did with regard to skillet size, flour, buttermilk, etc. – sounds like it all worked out perfectly. If you liked this bread then yes, you’d like the whole wheat make ahead dinner rolls but I will be honest based on work/reward/taste, you are not going to find a better bang for the buck recipe, if you will, than this skillet bread :) I don’t want to talk you out of the yeast rolls but they’re more work than the skillet bread.
I have a recipe coming later this week though that’s realllllllly good and it’s a no-yeast loaf of bread that’s amazing. Sit tight and wait for that one, too!
I wish I could hug you! Thanks!!!
Cooked amazingly well – gorgeously moist and brown and fragrant. I think my only problem was it tasted too sweet to me, but I’ve noticed that’s a bit of an issue with US recipes – I’m Australian, maybe we just like less sugar? I’d be tempted to add some cinnamon and eat this as cinnamon toast, or maybe halve the sweet components for the next time I make it – do you think it would still work out okay? Lovely recipes, anyway – I’ve tried your honey dinner rolls and your sandwich bread, and they’ve both been amaaaazing :D
There’s only 2 tbsp honey and 1 tbsp brown sugar for the entire loaf of bread but if you found that too sweet, you could reduce those amounts, some.
You need some sugar in yeast-making bread for the yeast, but since there’s no yeast here, you can remove, as desired.
I like honey-whole wheat bread and don’t think 2 tbsp for a whole loaf is much at all but everyone’s ingredients and preferences are different, i.e. some whole wheat flour can be pretty bitter and some people will write saying the bread tastes too ‘wheaty’ otherwise.
So glad you like this recipe as well as the dinner rolls and sandwich bread, too! Thanks for trying all of them! :)
Thanks for the tips! It’s possible our whole wheat flour is different, too. What we call wholemeal flour is really still fairly finely milled, strangely, and I haven’t noticed much of a difference in terms of texture when I bake with it. Ingredients vary so much from country to country!
I’m interested in trying your challah recipe next, we can’t get it here and I’ve only had it once. Excited :)
What a great, easy recipe. Can’t wait to try it.
Thanks, Barbara! Enjoy :)
Wow – I can’t believe how easy this is! What a great recipe!
Thanks, Kristen :)
THANK YOU, THANK YOU!! I own a bakery, Jenny’s Creative Creations, and it takes forever to hand knead and shelf rise our Honey Ma’s Gluten friendly line. This is so fast. I added raisins, nuts, cinnamon, and nutmeg and named it Cowboy Caviar. We sell out daily! As for gluten free, I added a little baking powder to the flours to give them PUFF; works fairly well. Thanks again.
I love the looks of this bread! Just curious, though… the buttermilk powder I bought (from King Arthur Flour) says not to “reconstitute” before baking. Just mix in with the dry ingredients… Will this actually work? You mentioned mixing it with water beforehand. I want to make this bread but am super suspicious of this powder!
You know I don’t use the product tons. When I do use it, I’ve mixed it with water first AND I’ve added it to the dry ingredients. The things I’ve made, i.e. quickbreads and muffins, have turned out either way. That said, for this bread, I used real buttermilk and would suggest either using real buttermilk (since it’s so key to this bread and rising, etc.) OR I would follow the directions to the letter of the law on the packaging for whatever powdered b-milk that you use. LMK how it goes!
Made this…very strange bread. Mine spread quite a bit in the skillet and was sweeter than I thought. Won’t make again.
You could reduce or omit the sugar if you want more of a savory bread and also add more flour/less buttermilk if you want it to spread less. With any type of bread recipe, always adjust your dough to how it looks to you in the mixing bowl, flouring or playing the the liquid ratios just slightly can have a big impact on how much a bread will rise. Thanks for trying it!
My bread tasted amazing. Thank you!
This bread — I don’t know how to start. Every bit as easy and fast as you said. But I don’t think you did justice to how good it is. This is so delicious, I think this may become one of my go-to recipes. I’ll be honest, I’m not real fond of the loaf itself. I would have liked it better if it had spread less. I’m pretty sure I have a smaller cast iron pan around here somewhere and I’m going to use that for my next loaf, which will probably be within the next 3-4 days (I don’t expect today’s loaf to be around very long!)
I am so glad you loved it! I tried to describe it – and gush about how good it is. But I tend to think people don’t believe me (or other bloggers) who are like ‘oh this is so good makeitnow itwillchangeyourlife’ – haha! So I try not to do that excessively, although it really is a spectacular bread, especially for the work/reward factor!
The reason I didn’t bake it in a loaf is b/c of this http://www.loveveggiesandyoga.com/2013/02/fruit-seed-and-nut-crackers.html
I baked a similar bread for those crackers and it took FOREVER to cook thru as a loaf & the top was getting too well done and interior not cooking through. But then again, that bread was LOADED with seeds and nuts but there’s a pic of the bread in that post.
If you remake with other modifications, please report back what you did and what worked!
you’re right, i might not have believed you if you said too much about how good this bread is. now i know you speak the truth. will definitely report back when i try the smaller cast iron pan. i saw your mention of the crackers, just checked out the recipe to try but got distracted by the oatmeal raisin cinnamon rolls i saw off to the side. cinnamon rolls first, then crackers! i’m glad you have a lot of recipes posted.
Just made this and it’s finally cool enough to eat. Great texture and flavor–the molasses adds the perfect touch. Very easy too and I love baking quick breads in cast iron!
Thanks for coming back Paula and LMK you made it! I love the texture too and the smidge of molasses, too. Glad you enjoyed it and yes, so easy! :)
Averie, you’re a godsend. I’m making this for dinner tonight, for reals. I can’t believe bread as gorgeous and rustic as this is that easy to make!
Please LMK if you make it and how it turns out!
Everything about this bread is beautiful – the rustic texture, it’s simplicity, and the fact that it requires a skillet! This would be perfect with the second pot of French roast coffee that’s brewing in my kitchen. :)
I love how simple this is!
OMG! For this one I’ll even make a home made Nutella!
Enjoy it and please LMK if you try it!
Oh my gosh! Amazing! I wanted to com here earlier to visit your recipe. This bread is right up my ally! If I just didn’t eat dinner, I would so be making this! Sounds like a perfect bread for Sunday morning breakfast, drizzled with honey!
Jen it comes together in 3 mins. Not even kidding. Almost too easy :)
Absolutely beautiful bread! I adore a simple bread recipe :)
And it sure is simple!
I’ve just started tip-toeing into the world of breadmaking after many years of being too intimidated to try it, so I’m going to have to give this recipe a try. You had me at easy! :)
Of any bread I’ve ever made this is seriously the easiest. It does not get any easier than this one. Not kidding. Enjoy :)
I am going to make this tonight. I’ll tell you how it goes.
I made some nice flat bread in my skillet. Recipe from Mark Bittman’s The Food Matters Cookbook, I’ve been meaning to use the skillet more and am excited to see this new recipe to try out.
Good to know that recipe of his is a good one! I’ve heard about it actually. This bread is soooo easy and we loved it. Please LMK how it goes for you!
What an easy loaf of deliciousness! I love the rustic look of the loaf :)
Rustic is nice for once…and not having to style a whole bunch of pretty little cookies all stacked up :)
A delicious bread thats quick and easy? I’m in! This looks so good. Definitely need to try it!! Pinned :)
Thanks for the Pin!
Ahhh this bread looks so great! I can’t believe how easy it is!
This is absolutely genius! I love bread recipes that aren’t time consuming. The texture of this one looks just perfect!
Thanks, Colleen. This is seriously the EASIEST and fastest bread I’ve ever made. Like 3 mins, not even kidding!
WOW, this bread looks fantastic and simple for a bread beginner like myself. I have just always felt intimidated by bread but I might be able to try this.
This is seriously the EASIEST and fastest bread I’ve ever made. Like 3 mins, and perfect for any newbie bread-maker!
I love quick breads and love the fact that you utilized a skillet to make this!
The skillet is my little savior :)
This looks amazing! There’s nothing like homemade bread…I love how quickly it comes together too!
Nice to see a quick bread that is savory and not sweet. sSmetimes i don’t always want a muffin or a biscuit. This looks like it will fix that!
Exactly! A savory-ish bread. And you could jazz this one up with garlic powder, onion powder, various spices from chipotle to jalepeno etc and play that aspect of it up!
Just this week, I’ve already made two loaves of bread. And even though I’m the only person in the house that will eat them, I’m a happy girl. I just love the whole process of kneading, watching it raise, etc., but sometimes I agree that you just need something faster! This looks like the perfect recipe for those times.
This was one of those times when the little dribble of buttermilk I had leftover was hardly worth a big bread making production so I rolled with it. But like you, I LOVE the PROCESS of yeasted-bread making!
I’m always cautious about bread recipes like this, as they seem to good to be true. I’m also not a fan of soda bread. But the way you describe this and the pics to back it up have me wanting to make this.
It’s NOTHING like boring, bland, dry soda bread. Thank god :)
You’re selling me on this bread with the whole 30-minute thing! Is the texture anything like beer bread? From your description, I’m reminded of that. I love fast bread recipes for the times when we’re out of bread and time is short, so I’ll definitely keep this in mind.
Some of your other bread recipes you linked to look fantastic! I’ll be checking them out next. :)
Glad you like the links and the texture is sort of like beer bread but more almost of a muffin-bread. Like a banana bread/muffin that’s moist, soft, fluffy and chewy. It’s just so soft without being airy or dry in the least…you’re gonna love it!
Ok, I was meant to see this recipe today because both my grocery stores were out of buttermilk today and I need it for this chicken recipe I’m making tomorrow, so thanks for the tip on how to make buttermilk. I’m curious to know what’s up with both stores being out of something like buttermilk. I mean was there a recall that I don’t know about?
This bread looks so yummy and I love how imperfect and rustic it looks. I also love that it’s baked up in the skillet. I love those things, they are total workhorses! Have a great night girl!
xoxo, Jackie
Jackie you will LOVE this bread. Knowing how you like to cook and eat, and your family, this is right up your alley! Both stores being out…hmmmm…maybe something to do with Passover/Easter? Or a regional dairy distribution thing? TJs here in SoCal thankfully always has it and it’s way cheaper there than the groc store.
What a spectacular soda bread…I will pick up some buttermilk and make this ASAP!
And it’s nothing like soda bread. Because it actually tastes good and isn’t dry and doesn’t have the texture of flaking-off cardboard :)
I kind of wish I didn’t see this. Now I know it’s too easy to make bread whenever I want it…
WAY too easy!
This looks so wonderful and I love how quick it is to make! Perfect for weeknights.
This bread is delicious! I cut into it about one minute after it came out of the oven because I was so excited to try it. This is such an easy and tasty recipe, thanks!
YAY! Thanks for LMK you tried it and give it a delicious stamp of approval and that you waited 1 minute to cut into it :) I love it when people make my recipes the same day I post them — thanks for coming back to tell me!
Avery, this breads looks so fantastic! Can’t wait to try it. If I weren’t SO hungry already for dinner, I’d mix some up right now!
Oops, I’m sorry I misspelled your name, Averie!
No worries and thanks for stopping by my site! When I read your post about the apricot bars, I wanted to give you this link
http://www.loveveggiesandyoga.com/2013/02/peanut-butter-and-jelly-coconut-cashew-sandwich-cookies.html
They sort of remind me of the crust/”dough” base you used and maybe you’d like them. There are also lots of other backlinks to some of my faves. Not that you need any help – yours are wonderful! I just love making DIY bars!
yes I do love when a recipe comes out perfect on the 1st try!
all the baking stars align and POOF magic!
love this idea Averie!
I haven’t had a slice of bread in 3 weeks, so this is KILLING me!! Looks so good :)
in the oven now!!!
Please LMK how you like it!
It was delicious!! Thank you!
YAY! Thanks for LMK you tried it and give it a delicious seal of approval!
So cool! I didn’t know it was possible to make something like this in a skillet. Sounds pretty easy on top of that!
The easiest bread ever! Seriously – 3 mins to stir the batter together!
Can you just move next door to me and cook me this bread every single day for the rest of our lives? The crunchy outside with the soft inside–that is what bread is all about! It looks soooo good Averie!
Thanks and again, congrats!
30 minute bread?! Sign me up! It looks lovely!
This bread looks delicious and easy!
Paige
http://thehappyflammily.blogspot.com
This sounds delicious – and I am thrilled about the no-kneading, no-rising part. I will definitely be trying this. =)
Keep me posted!
This does look pretty scrumdidlyumptious!
I love the crust a skillet can produce on a bread (or my focaccia). Your bread looks perfect, Averie! Another winner in baking with buttermilk!
I have been wanting to make yeasted-skillet bread but the buttermilk bread was so darn easy…but yeast/skillet creations are still on my mind & your focaccia looks so good!
Looks delicious! I love that it is made in a skillet…I have to give this recipe a try! :)
Absolutely love this bread, Averie! Baking it in a skillet is such a great idea… I bet it adds a lovely golden crust!
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!
Bread in a SKILLET??!! Genius ~ gotta try this asap!
And healthy and easy and a recipe I think you’d really like!
This looks incredible, Averie! I love that there’s no yeast involved. Fresh bread in 30 minutes? Yes, please!
The bread was so good…but those pineapple macarons of yours…yeah, I’d like those, too :)
No yeast, stand mixers, or fancy ingredients? Yes! This is my kind of bread.
Mine too! Sometimes the EASY stuff takes the cake!
30 minutes? a skillet? Sold. Even I can make this bread!
You’re so cute and yes, you totally could :)
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.
And it’s cheaper! You can make a loaf or loaves of bread for less than a dollar in most cases!
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!
I was wondering what that email was for…well, now you can make this. No milk powder necessary! :)
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.
Ummm this sounds amazing! I can’t wait to give this a try!
Sounds amazing, Averie!! Yay for recipes turning out even BETTER than expected! :)
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!
Oooooooo, guuuuuuurl I want 16 slices!
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 ;)
I know – I have some yeast breads I want to trial but lately buttermilk to the rescue :)
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!
Fun find! Love finding old recipes and family treasures!
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 ;-)
You could do it on a baking sheet, but I did enjoy the skillet :)
An easy bread recipe? With whole wheat flour? That doesn’t require yeast either? Love it!
amen to everything you just said!
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!
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!
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!
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!
You’re going to love it and glad you were so excited for it…LMK how it goes!
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!
Oh your version sounds fab!
You know how I am with carbs and how I can actually make dinner out of this!
Very easily…you could just smear some PB and J on it. Or browned butter…and call it dinner :)
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 :)