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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.

Easy Milled Wheat Strawberry Sourdough Quick Bread

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.
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Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: active, bowl, bread, dough, flour, recipes, rise, Sourdough, wheat, yeast
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 0
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.