Country Buttermilk Quickbread
Rustic whole wheat quickbread with tangy buttermilk and a golden crust bakes in under an hour. No yeast, no kneading, just mix and bake.
YIELD
1 loafPREP
15 minCOOK
40 minREADY
70 minThis no-yeast quickbread brings together nutty whole wheat flour and tangy buttermilk for a crusty round loaf that’s on the table in just over an hour.
The dough comes together fast with just six ingredients, gets a quick knead on the counter, then bakes into a golden dome with a crisp exterior and tender crumb inside.
Slice it warm with butter melting into every crevice, or let it cool completely for sandwiches that hold up to hearty fillings.
Pro Tips
- Use fresh baking powder (check the expiration date or it won’t rise properly)
- Don’t overwork the dough when kneading (just until smooth, about 1 minute)
- Shape into a flat round rather than a tall dome so the center bakes through
- Let it cool on a rack for 15 minutes before slicing or it will crumble
Variations
- Add 2 tablespoons honey to the buttermilk mixture for a hint of sweetness
- Stir in ¼ cup sunflower seeds or chopped walnuts for crunch
- Swap half the whole wheat flour for rye flour for a earthier flavor
Ingredients
Directions
Preheat oven to 425℉ (220℃).
Stir dry ingredients together until well mixed.
Combine oil with buttermilk; add to flour mixture.
Mix well.
Turn batter onto a floured board and knead until dough is smooth.
Shape into a flat round loaf on a non-stick baking tin sprayed with cooking spray.
Bake in a preheated 425F oven 40 to 45 minutes.
Cool on a rack 15 minutes before slicing.
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