Amazing 1-bowl Easy Milled Wheat Strawberry Sourdough Quick Bread

If you’ve ever wanted a slice of something wonderfully moist, bursting with fresh berries, but didn’t want to wait for a traditional loaf to rise, then the Easy Milled Wheat Strawberry Sourdough Quick Bread is exactly what you need in your life right now! I’m Daniel, and when I started Reciqa, it was because I genuinely believe that the best food doesn’t have to be the most complicated. For me, cooking is all about finding that sweet spot where comfort food meets real, honest ingredients, creating moments you want to repeat.

This quick bread is the perfect example of that philosophy. We’re taking that slightly tangy, complex flavor from your sourdough discard—the stuff you usually just toss—and pairing it with the bright sweetness of summer strawberries and the wholesome texture of milled soft wheat. It’s fast, it’s forgiving, and honestly, the smell that fills the kitchen when this is baking is just pure happiness. Trust me, once you try this pairing, it’ll become your go-to afternoon treat!

Gathering Your Ingredients for Easy Milled Wheat Strawberry Sourdough Quick Bread

Okay, let’s talk about what you need to pull off this amazing Easy Milled Wheat Strawberry Sourdough Quick Bread. Don’t let the sourdough part scare you; since we are using discard, it’s just like adding an extra layer of flavor complexity without the 12-hour wait! The ingredients here are simple, but the quality really shines through, especially with those fresh strawberries.

I’ve listed everything out below, but pay close attention to the flour. Since we are using soft white milled wheat, you get a slightly more tender crumb than you would with a hard red wheat, which is perfect for a quick bread texture. Also, be sure to chop those strawberries up ahead of time, but remember to save a few tablespoons for the very top—that little bit of color makes all the difference when it comes out of the oven!

Ingredient	Amount
Fresh Milled Wheat Flour (Soft White)	2 cups (240g)
Baking Soda	1 teaspoon (5g)
Baking Powder	½ teaspoon (2g)
Sea Salt	½ teaspoon (3g)
Sourdough Discard	1 cup (240g)
Sugar	¾ cup (150g)
Melted Coconut Oil	⅓ cup (76g)
Egg	1 large
Vanilla Extract	1 teaspoon (4g)
Buttermilk	½ cup (120g)
Fresh Strawberries, diced (plus 3 Tbsp reserved)	1 cup (150g)
Lemon Zest	Zest of 1 lemon

Dry Components

For the dry stuff, we need our 2 cups of milled wheat flour, that’s the base of our quick bread structure. Don’t forget the leaveners—the baking soda and baking powder—along with the salt. Whisking these together first is key so they distribute evenly and you don’t end up with a salty bite here and a flat spot there. It’s a quick step, but it matters!

Wet Binders and Flavorings

This is where the flavor magic starts! You’ll mix your sourdough discard with the sugar, the melted coconut oil (make sure it’s melted, not hot!), one egg, vanilla, and that bright pop of lemon zest. Then, pour in the buttermilk. Remember to dice up all your strawberries, but set aside about 3 tablespoons of the prettiest diced pieces—we’ll press those right on top for decoration before it bakes.

The Sweet Strawberry Drizzle

For the final touch, we need the glaze ingredients ready to go once the bread cools down. You’ll just need 1 cup of powdered sugar, 1 tablespoon of milk, and 1 tablespoon of fresh lemon juice. That little bit of lemon in the glaze ties perfectly into the zest we put in the batter. Keep these separate until the bread is totally cool!

Essential Equipment for Baking Your Easy Milled Wheat Strawberry Sourdough Quick Bread

You don’t need a fancy setup for this Easy Milled Wheat Strawberry Sourdough Quick Bread, but a few good tools make the job so much easier. First off, grab a 9×5-inch loaf pan. I always line mine with parchment paper that sticks up on the sides—it’s my insurance policy against sticking!

You’ll need two mixing bowls, one large and one medium, plus a sturdy whisk for the dry ingredients and a spatula for folding. Oh, and of course, a standard toothpick for checking doneness. That’s it! Simple tools for a simple, yet spectacular, quick bread.

Step-by-Step Instructions for Easy Milled Wheat Strawberry Sourdough Quick Bread

Alright, let’s get baking! Making this Easy Milled Wheat Strawberry Sourdough Quick Bread is super straightforward, which is why I love it for busy mornings. Just follow these steps, and you’ll have a gorgeous loaf ready for your coffee break.

Prepping the Pan and Dry Mix

First things first, get your oven warmed up to 350°F (175°C). While it heats, grab that 9×5-inch loaf pan and grease it well, or line it with parchment paper like I always do—it makes cleanup a dream! Now, take your large bowl and whisk together all the dry things: the milled wheat flour, baking soda, baking powder, and salt. Whisk it good for about 30 seconds so everything is evenly distributed. No one wants a clump of baking soda in their slice!

Combining Wet Elements and Sourdough Discard

In your second, smaller bowl, it’s time to mix the wet ingredients. Gently combine the sourdough discard, the sugar, the melted coconut oil (make sure it’s just melted, not hot enough to cook an egg!), the egg, vanilla extract, that bright lemon zest, and the buttermilk. You don’t need a mixer here; just stir until everything looks nicely incorporated and the sugar is mostly dissolved. It’s going to look a little messy, and that’s totally fine.

Final Batter Assembly and Strawberry Inclusion

Now we marry the two mixtures! Pour those wet ingredients right into the big bowl with the dry flour mixture. Use your spatula and fold gently. I mean it—fold until you just barely see no more dry streaks. Overmixing quick bread batter is the fastest way to make it tough! Once it’s *just* combined, toss in your diced strawberries. Fold them in quickly to distribute them. Remember those 3 tablespoons of reserved strawberries? Press those beauties right onto the top of the batter now. They look so pretty sitting on top when they bake!

Baking and Cooling Procedures

Slide that pan into your preheated oven. You’re looking at 40 to 50 minutes total. Start checking around the 40-minute mark by inserting a toothpick into the very center. If it comes out clean or with just a few moist crumbs clinging to it, you’re done. If it’s wet batter, give it 5 more minutes and check again. Once it’s baked, let the bread hang out in the pan for exactly 10 minutes. This lets it firm up before you turn it out onto a wire rack to cool completely. Don’t rush this cooling part!

Preparing and Applying the Glaze

Once the bread is totally cool—and I mean *totally* cool, otherwise the glaze melts right off—it’s time for the drizzle. Whisk together the powdered sugar, the milk, and the lemon juice until you have a smooth, pourable glaze. Drizzle this generously over the top of your cooled loaf. Then, slice it up and enjoy the wonderful taste of milled wheat and strawberries!

Tips for Perfect Easy Milled Wheat Strawberry Sourdough Quick Bread

Baking this Easy Milled Wheat Strawberry Sourdough Quick Bread is pretty forgiving, but I picked up a few tricks over the years that really elevate the final product. Little details make a huge difference, especially when you’re working with whole grains and sourdough discard!

Managing Texture with Milled Wheat

Remember I mentioned using soft white milled wheat? That’s intentional! If you happen to grab hard red milled wheat instead, be prepared for a slightly denser, chewier loaf because it has more protein. Soft white wheat keeps things tender, which is what we want in a quick bread. If the top starts looking too dark before the middle is done—and this happens sometimes—just loosely tent a piece of foil over it for the last 10 minutes of baking. That keeps the pretty strawberries from burning!

Overnight Fermentation Option

If you’re organized (which I rarely am!), you can actually long ferment this bread. Combine all your wet and dry ingredients, but skip adding the strawberries for now. Cover the batter tightly and stick it in the fridge overnight. When you wake up, the sourdough discard has had a nice, slow flavor boost! Just fold in your diced strawberries in the morning, pour it into the pan, and bake it just like normal. It’s a great way to get a head start!

Frequently Asked Questions About Sourdough Discard Quick Bread

I get asked about this recipe all the time, usually while people are standing in front of their fridge wondering what to do with that leftover sourdough starter! These quick breads are so versatile, but a few questions pop up repeatedly. Here are the answers to the ones I hear most often.

Can I substitute the buttermilk in this Easy Milled Wheat Strawberry Sourdough Quick Bread?

Yes, you absolutely can! Buttermilk adds that beautiful tang and helps activate the baking soda, so you want a good substitute. If you don’t have any, here’s my trick: take regular milk—any kind works—and stir in one teaspoon of white vinegar or lemon juice for every half cup of milk you need. Let it sit on the counter for about 5 minutes until it looks slightly curdled. That’s your homemade buttermilk substitute, ready to go!

How do I know if my sourdough discard is active enough?

This is the best part about using discard for quick bread—you don’t need to worry if it’s “active” enough for a big rise! For quick bread, we are mostly using it for flavor, not lift. If your discard is coming straight from the fridge, look for bubbles—even small ones are great. If it smells pleasantly sour, not overwhelmingly sharp or like acetone, it’s perfect. If it’s just a thick, pasty blob, it’s probably fine too, but a few bubbles mean you’ll get a tiny bit more flavor complexity! Understanding the role of sourdough discard can be helpful for baking success.

Storing Your Leftover Easy Milled Wheat Strawberry Sourdough Quick Bread

Even though this Easy Milled Wheat Strawberry Sourdough Quick Bread disappears fast in my house, you might have some left over, and you definitely want to keep it tasting great! Because we used buttermilk and oil, this bread stays moist longer than standard loaves. The most important thing is to wait until it’s completely cool before storing it, otherwise, condensation will make the crust soggy.

Once cooled, you can wrap the loaf tightly in plastic wrap or place it in an airtight container. The glaze holds up well at room temperature, but if your kitchen is super warm or humid, popping it in the fridge for a few days is safer. The flavor actually deepens beautifully overnight, which I love!

Storage Method	Duration	Reheating Tip
Countertop (Airtight)	Up to 3 days	Microwave for 10-15 seconds
Refrigerator	Up to 5 days	Wrap slice in damp paper towel, microwave briefly
Freezer	Up to 3 months	Thaw on counter, then warm gently

If you decide to freeze it, I recommend slicing it first. That way, you can just grab one slice at a time instead of thawing the whole loaf. A quick zap in the microwave brings back that fresh-baked softness!

Understanding the Estimated Nutrition of This Quick Bread

I always tell people that Reciqa focuses on flavor and joy first, and nutrition second—but that doesn’t mean we can’t look at the numbers! Since we are using milled wheat and fresh fruit, this quick bread is certainly more wholesome than a plain white flour cake. Keep in mind these are just estimates, especially since the exact amount of sugar absorbed varies. Nutritional data sources can provide more context on ingredients.

However, knowing the breakdown helps you plan your treats! Here is a general idea of what you’re looking at per slice for this strawberry sourdough quick bread, based on a standard 12-slice yield.

Nutrient	Estimate Per Slice
Calories	Approx. 250-280
Sugar	Approx. 18g
Fat	Approx. 10g
Protein	Approx. 4g

That little bit of fiber from the milled wheat and the fresh berries definitely helps balance out the sweetness from the sugar and that lovely lemon glaze!

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