5 Amazing Easy Milled Wheat Strawberry Sourdough Quick Bread

If you’ve been searching for the perfect Easy Milled Wheat Strawberry Sourdough Quick Bread that actually tastes like springtime, stop looking right now! This is the recipe you’ve been waiting for. I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. Everything I put up here is made with heart and flavor—I test these things until they are absolutely perfect for busy weeknights or lazy weekend brunches.

My journey in the kitchen started with my grandmother teaching me how to bake bread by feel, not just by the clock. That intuition, combined with modern shortcuts like using sourdough discard, means you get incredible depth of flavor without any fuss. This strawberry quick bread is tender, perfectly sweet, and uses that lovely, slightly nutty flavor from the milled wheat. It’s my go-to when I have extra starter bubbling away and need a quick, impressive treat!

Essential Ingredients for Your Easy Milled Wheat Strawberry Sourdough Quick Bread

Getting the ingredients right is half the battle, especially when you’re working with fresh milled flour! We need a good balance of structure from the flour and moisture from the fruit and the discard. Don’t stress about finding fancy things; most of this is straightforward pantry stuff, but please, use fresh strawberries if you can for the best color and taste in this Easy Milled Wheat Strawberry Sourdough Quick Bread.

Here is what you’ll need to gather up before you even think about preheating the oven:

Component	Amount
Fresh Milled Flour (Soft White)	2 cups (240g)
Sourdough Discard	1 cup (240g)
Sugar	¾ cup (150g)
Fresh Strawberries	1 cup (plus 3 Tbsp reserved)
Melted Coconut Oil	⅓ cup (76g)
Egg, Buttermilk, Leaveners, Salt, Vanilla, Lemon Zest	As listed

Dry Components of the Easy Milled Wheat Strawberry Sourdough Quick Bread

We start with the dry stuff because it needs to be whisked so well that the leavening agents distribute evenly. For this Easy Milled Wheat Strawberry Sourdough Quick Bread, you absolutely must use 2 cups of your soft white milled wheat flour. Soft white wheat just gives a nicer, cake-like crumb, trust me! Then, we add in 1 teaspoon of baking soda, half a teaspoon of baking powder, and half a teaspoon of sea salt. Whisking these together keeps the quick bread from having weird salty or soapy pockets later on.

Wet Components and Flavorings

This is where the flavor magic happens! You need that full cup of sourdough discard—it adds tang and moisture without needing extra rising time. Mix that discard really well with the sugar, the melted (but not hot!) coconut oil, one egg, a teaspoon of vanilla, and the buttermilk. The absolute kicker here is the lemon zest from one whole lemon. That zest cuts through the richness of the oil and brightens up the strawberries beautifully. It’s a must-do step!

Equipment Needed for This Quick Bread

You don’t need a ton of fancy gear for this quick bread, which is part of why I love it! Just grab your basics. You will need a 9×5-inch loaf pan—make sure it’s greased well! You’ll also need two decent-sized mixing bowls for separating the wet and dry ingredients. A whisk will handle the dry stuff, and a spatula or wooden spoon is perfect for folding everything gently later. Oh, and of course, a toothpick for testing doneness!

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

Follow these steps closely, and you’ll have the most gorgeous, flavorful loaf of Easy Milled Wheat Strawberry Sourdough Quick Bread. It’s all about not overworking the batter, especially once that flour gets involved. Take your time with the mixing, and you’ll be rewarded!

Preparing the Batter Components

First things first: get that oven warmed up to 350°F (175°C). While it heats, grease your 9×5-inch loaf pan really well, or use parchment paper for a guaranteed easy lift later. Now, let’s tackle the mixing. In your first large bowl, whisk together all your dry components—that milled wheat flour, baking soda, baking powder, and salt—until they look completely uniform. In your second bowl, combine all the wet things: the sourdough discard, sugar, melted coconut oil, egg, vanilla extract, lemon zest, and the buttermilk. Stir this wet mixture just until everything is incorporated. Don’t worry if it looks a little thin; that’s normal!

Combining and Adding Fruit

This is the critical part where restraint is key! Pour the wet ingredients right into the bowl with the dry ingredients. Use your spatula to gently fold them together. I mean gently—stop mixing the instant you see no more flour streaks. Seriously, overmixing makes this bread tough. Once it’s just combined, take your chopped strawberries—remember, we set aside about 3 tablespoons for the top—and fold those remaining berries into the batter. Pour the whole thing into your prepared loaf pan and smooth the top out a bit. Now, take those reserved strawberries and press them gently onto the surface so they show off their bright red color when baked.

Baking and Cooling Procedures

Pop the pan into the preheated oven. You’re looking at 40 to 50 minutes of baking time for this Easy Milled Wheat Strawberry Sourdough Quick Bread. Start checking at the 40-minute mark by inserting a toothpick right into the center. If it comes out clean, or maybe with just a few moist crumbs clinging to it, you’re done! If it’s still wet, loosely cover the top with a piece of foil so it doesn’t burn, and give it another 5 to 10 minutes. Once it’s done, let it rest in that hot pan for exactly 10 minutes. This brief rest helps it firm up before you turn it out onto a wire rack to cool completely. Don’t rush the cooling, or the glaze will just melt right off!

Expert Tips for a Perfect Easy Milled Wheat Strawberry Sourdough Quick Bread

Even though this is a quick bread, a few little tricks I learned from years of tinkering can make the difference between good and absolutely amazing. We want a tender crumb that highlights those fresh berries. Trust me, paying attention to the flour and the fruit selection will elevate your Easy Milled Wheat Strawberry Sourdough Quick Bread from a simple bake to a showstopper!

Ingredient Selection and Flour Notes

I can’t stress this enough: the type of wheat matters! If you can find soft white milled wheat, use them. They have less protein than the hard red varieties, which results in a much softer, more tender crumb that feels almost cake-like. Hard red wheat will work in a pinch, but the final texture will be a bit denser. For the strawberries, choose berries that are bright red all the way through. Dull, pale berries tend to lose their color in the oven, and nobody wants a gray-looking loaf, right?

Mastering the Bake Time and Appearance

The biggest worry with any quick bread is the center not being done while the edges get too dark. Since we are using milled flour, the density is a little different. Always start checking at 40 minutes. If you notice the top is browning too quickly—maybe it’s getting a deep mahogany color before the toothpick comes out clean—just gently tent a piece of aluminum foil over the top. This shields the surface from further heat while the middle finishes baking. You are looking for moist crumbs, not wet batter, on that toothpick. That perfect balance is the secret to a non-gummy Easy Milled Wheat Strawberry Sourdough Quick Bread.

Storage and Reheating Instructions for Your Quick Bread

This bread is best eaten the day it’s made, but it keeps nicely thanks to the oil and the sourdough tang! Once completely cool, you need to wrap it up tight. I usually use plastic wrap first, followed by a layer of foil, or just pop the whole loaf into an airtight container. Keeping the glaze away from the air helps it stay fresh longer.

Here’s a quick guide on keeping that delicious loaf fresh:

Storage Method	Duration
Room Temperature (Airtight)	Up to 3 days
Freezer (Wrapped Tightly)	Up to 2 months

If you freeze it, just let it thaw on the counter overnight. If you want to revive that fresh-baked softness, wrap a slice in a damp paper towel and microwave it for about 15 seconds. Perfect!

Frequently Asked Questions about Easy Milled Wheat Strawberry Sourdough Quick Bread

I get so many questions about this recipe, and honestly, that’s a sign that you all love it as much as my family does! Most of the confusion comes from substituting ingredients, but once you know the rules, baking this Easy Milled Wheat Strawberry Sourdough Quick Bread is a breeze. Here are the things I hear most often.

Can I Substitute the Milled Wheat Flour?

You certainly can try, but you might change the character of the bread! If you absolutely cannot find soft white milled wheat, you can use standard whole wheat flour, but be warned: it will result in a slightly heartier, darker loaf. All-purpose flour works if you want a lighter texture, but you’ll lose some of that lovely nutty flavor that the milled wheat brings. If you use all-purpose, you might cut back the flour by about 1/4 cup just to adjust the hydration, since whole grains absorb more liquid. For more ideas on using different flours, check out this guide on bread making secrets.

How Long Can I Ferment This Sourdough Discard Bread?

This is one of my favorite tricks! If you mix all the dry and wet ingredients together—but leave the strawberries out—you can cover that batter and stick it right in the fridge. I’ve successfully done this for up to 24 hours. When you take it out the next morning, just let it sit on the counter for an hour to warm up slightly, then fold in your chopped strawberries and bake according to the instructions. This long fermentation deepens the flavor in your sourdough discard bread wonderfully! If you are interested in more recipes using sourdough discard, you might enjoy this zucchini bread recipe.

Q3. My strawberries turned pale after baking, what went wrong?
That’s usually down to the berry quality! As noted, you need bright, deeply colored strawberries. Also, make sure you are pressing the reserved berries onto the top just before baking, not stirring them in too early. If they are buried deep in the batter, the acid and heat will bleach them out.

Sharing Your Easy Milled Wheat Strawberry Sourdough Quick Bread Experience

Now that you’ve pulled this gorgeous loaf out of the oven, I really want to hear about it! Did your family devour it? Did you use soft white wheat or try something else? Head down to the comments section below and tell me what you thought. Sharing your successes helps me keep creating recipes that work perfectly for you!

Estimated Nutritional Information Disclaimer

Just a quick note before you dig in! Since everyone’s ingredients vary—especially when dealing with fresh milled flour and different sugar amounts—the exact nutritional breakdown for this bread is an estimate only. I focus on making things taste amazing, not calculating precise macros! Please use this recipe for enjoyment, and if you require detailed nutritional data, you’ll need to calculate those values based on the specific brands and amounts you used. Understanding the science behind baking, like how leavening agents work, can help with accurate results, so check out this resource on the chemistry of baking powder.

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