This Easy Milled Wheat Strawberry Sourdough Quick Bread is a perfect blend of tangy sourdough, fresh strawberries, and wholesome whole grain flour, creating a soft, moist texture with a slightly crisp crust. Whether enjoyed for breakfast, dessert, or as a sweet snack, this quick and easy sourdough recipe is a delicious way to use up sourdough discard while incorporating fresh, seasonal ingredients.

A close-up of a freshly baked loaf of strawberry sourdough quick bread with a golden-brown crust, drizzled with a white glaze that cascades down the sides. The loaf has a slightly cracked top, revealing bits of strawberries inside. It sits on a white plate with a few fresh strawberries scattered around, adding a pop of red color in the background.

This recipe is a great way to use up excess sourdough starter because it calls for an entire cup! Pair that with fresh flour from milled whole grains and you have yourself a filling, nutritious, no guilt treat!

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A freshly baked loaf of strawberry sourdough quick bread in a dark metal baking pan. The golden-brown crust has a slightly cracked surface, revealing chunks of bright red strawberries baked into the bread. The pan sits on a marble countertop with a light-colored kitchen towel draped around it.

TIPS for the Best Strawberry Quick Bread

Reserve a couple of tablespoons of the chopped strawberries to press into the top of the batter after it is poured into the loaf pan. I love doing this because it always makes my loaf so beautiful after it is cooked. It's hard to add the icing!
This discard bread can be long fermented after combining the wet and dry ingredients. Just hold off on including the strawberries until you are ready to bake. Cover the bowl with plastic wrap or a damp towel and place it into the fridge overnight for a bulk fermentation.
Choose the brightest strawberries for this quick bread! I have found that after baking strawberries, they tend to turn gray, and choosing the brightest ones helps keep some of the beautiful color after it bakes.
I prefer to use a white soft wheat berry variety for my quick bread recipes over hard red wheat. I have found that it makes the texture softer because of its lack of protein.
Check the bread at the 40 minute mark. If it is still not done and the color on top is already a golden brown color, then add a piece of foil loosely over it and continue baking until it is done.

Equipment for this Simple Wheat Sourdough Quick Bread

9x5 inch loaf pan

Piece of parchment paper

Small bowl

Large mixing bowl

Kitchen scale

Plastic wrap or a plastic bag (if doing a long fermentation)

Grain mill

A top-down view of various baking ingredients arranged in decorative red-and-white patterned bowls on a marble countertop. Each ingredient is labeled with white text on a black background. The ingredients include sourdough discard, buttermilk, strawberries, sugar, butter, egg, lemon juice, lemon rind, salt, powdered sugar, flour, baking soda, vanilla, and baking powder. The bowls are neatly organized, showcasing each ingredient separately.

Ingredients for Strawberry Discard Bread

2 cups (240g) fresh milled flour (or whole wheat flour) (soft white milled wheat)
1 teaspoon (5g) baking soda
½ teaspoon (2g) baking powder
½ teaspoon (3g) sea salt
1 cup (240g) sourdough discard (or active sourdough starter)
¾ cup (150g) sugar
⅓ cup (76g) melted butter or coconut oil
1 egg
1 teaspoon (4g) vanilla extract
½ cup (120g) buttermilk
1 cup (150g) fresh strawberries, diced (reserve 3 tablespoons to press into the top)

Zest from 1 whole lemon

For the Drizzle

1 cup powdered sugar

1 tablespoon milk

1 tablespoon lemon juice

Instructions for Whole Wheat Strawberry Quick Bread

Fresh strawberries chopped in a white bowl on a white wood countertop.

STEP 1: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper. Chop the strawberries and separate about 3 tablespoons of them. These will be used to press into the dough prior to baking. Place all the strawberries to the side. (If doing a long fermentation, hold off on chopping strawberries until ready to bake.)

Mixing the dry ingredients together with a whisk in a clear bowl on a marble gray countertop.

STEP 2:
️In a large bowl, whisk together the fresh milled wheat flour, baking soda, baking powder, and salt.

All the wet ingredients such as eggs, sugar, vanilla, sourdough starter, and butter milk being mixed in a white bowl on a gray marble countertop.

️STEP 3: In a separate bowl, mix the sourdough discard, sugar, melted butter, eggs, vanilla, lemon zest, and buttermilk. Stir until well combined.

Gently folding in the dry ingredients that are in a clear bowl with the wet ingredients in a white bowl on a gray marble countertop.

STEP 4: Gently fold the wet ingredients into the dry ingredients, being careful not to over mix. (At this point the dough can be covered and placed into the fridge until the next day for a long fermentation. See notes.)

Easy Milled Wheat Strawberry Sourdough Quick Bread

STEP 5: Add the chopped strawberries to the batter.

Gently folding in the strawberries into the sourdough quick bread batter that is in a white bowl on a gray countertop.

S️TEP 6: Fold in the diced strawberries until evenly distributed.

Sourdough batter in a tin baking dish with chopped strawberries being placed beautifully on top before baking. The dish is sitting on a light marble countertop.

STEP 7: Pour the batter into the prepared bread pan and smooth the top. Press the reserved chopped strawberries into the top of the dough so that the red skin is showing.
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

STEP 8: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. While the bread is cooling, combine the powdered sugar, lemon and milk.

A freshly baked loaf of strawberry sourdough quick bread on a white dish. The golden-brown crust has a slightly cracked surface, revealing chunks of bright red strawberries baked into the bread. The plate sits on a marble countertop with fresh strawberries around it.

STEP 9: After the bread has cooled, drizzle the glaze over the top of the strawberry discard bread.

Slice and enjoy!

More Delicious Sourdough Discard Recipes

Fresh Milled Wheat Sourdough Strawberry Shortcake

Fresh Milled Whole Wheat Sourdough Discard Donuts

Homemade Sourdough Whole Wheat English Muffins

Best Whole Wheat Sourdough Discard Tortillas Recipe

Easy Milled Wheat Strawberry Sourdough Quick Bread

Print Pin

Course: Appetizer, Breakfast, Dessert, Snack

Cuisine: American

Keyword: active, bowl, bread, dough, flour, recipes, rise, Sourdough, wheat, yeast

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Author: Stephanie

Equipment

9x5 inch loaf pan
Piece of parchment paper
Small bowl
Large mixing bowl
Kitchen scale
Plastic wrap or a plastic bag (if doing a long fermentation)
Grain mill

Ingredients

2 cups (240g) fresh milled flour (or whole wheat flour) (soft white milled wheat)
1 teaspoon (5g) baking soda
½ teaspoon (2g) baking powder
½ teaspoon (3g) sea salt
1 cup (240g) sourdough discard (or active sourdough starter)
¾ cup (150g) sugar
⅓ cup (76g) melted butter or coconut oil
1 egg
1 teaspoon (4g) vanilla extract
½ cup (120g) buttermilk
1 cup (150g) fresh strawberries, diced (reserve 3 tablespoons to press into the top)
Zest from 1 whole lemon

For the Drizzle

1 cup powdered sugar
1 tablespoon milk
1 tablespoon lemon juice

Instructions

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
Chop the strawberries and separate about 3 tablespoons of them. These will be used to press into the dough prior to baking. (If doing a long fermentation, hold off on chopping strawberries until ready to bake.)
Place all the strawberries to the side.
️In a large bowl, whisk together the fresh milled wheat flour, baking soda, baking powder, and salt.
️In a separate bowl, mix the sourdough discard, sugar, melted butter, eggs, vanilla, lemon zest, and buttermilk. Stir until well combined.
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. (At this point the dough can be covered and placed into the fridge until the next day for a long fermentation. See notes.)
Add the chopped strawberries to the batter.
️Fold in the diced strawberries until evenly distributed.
Pour the batter into the prepared bread pan and smooth the top.
Press the reserved chopped strawberries into the top of the dough so that the red skin is showing.
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the bread is cooling, combine the powdered sugar, lemon and milk.
After the bread has cooled, drizzle the glaze over the top of the strawberry discard bread.
Slice and enjoy!

Notes

- Reserve a couple of tablespoons of the chopped strawberries to press into the top of the batter after it is poured into the loaf pan. I love doing this because it always makes my loaf so beautiful after it is cooked. It's hard to add the icing!

- This discard bread can be long fermented after combining the wet and dry ingredients. Just hold off on including the strawberries until you are ready to bake. Cover the bowl with plastic wrap or a damp towel and place it into the fridge overnight for a bulk fermentation.

- Choose the brightest strawberries for this quick bread! I have found that after baking strawberries they tend to turn gray, and choosing the brightest helps keep some of the beautiful color after it bakes.

- I prefer to use a white soft wheat berry variety for my quick bread recipes over hard red wheat. I have found that it makes the texture softer because of its lack of protein.

- Check the bread at the 40 minute mark. If it is still not done and the color on top is already a golden brown color, then add a piece of foil loosely over it and continue baking until it is done.