30 Minute Honey Whole Wheat Skillet Bread
Quick skillet whole wheat bread sweetened with honey, molasses, and brown sugar — ready in about 30 minutes.
Equipment
- Oven-safe Skillet
- Baking Sheet
- Mixing bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- Wire Rack
- Knife
Ingredients
Ingredients
- 1 cupwhole wheat flour
- 1 cupall-purpose flour
- 2 teaspoonsbaking soda
- pinchsalt optional and to taste
- 2 tablespoonscanola or vegetable oil
- 2 tablespoonshoney
- 1 tablespoonunsulphered molasses (I recommend a medium molasses
- 1 tablespoonbrown sugar packed (I use light brown)
- 1 1/4 cupsbuttermilk* see Buttermilk Tips below if you don't have it on hand
Instructions
Instructions
- Preheat oven to 400°F. Grease an 8–12-inch oven‑safe skillet (10¼-inch recommended) with cooking spray or oil; set aside. Alternatively, prepare a greased or Silpat‑lined baking sheet.
- In a large bowl, whisk together 1 cup whole wheat flour, 1 cup all‑purpose flour, 2 teaspoons baking soda, a pinch of salt (optional, to taste), and 1 tablespoon packed brown sugar until evenly combined.
- In a small bowl or measuring cup, stir together 2 tablespoons canola or vegetable oil, 2 tablespoons honey, and 1 tablespoon unsulphered molasses until blended.
- Pour the oil‑honey‑molasses mixture into the dry ingredients and stir briefly to distribute.
- Pour 1 cup buttermilk over the mixture and stir until most of the flour is moistened. If the dough seems at all dry, add up to an additional 1/4 cup buttermilk (use up to 1 1/4 cups total) and stir until just combined. The dough should be loose, shaggy, lumpy, and very moist—do not overmix.
- Turn the dough into the prepared skillet and shape it into a circular mound about 6 inches in diameter and 3–4 inches high.
- Score a cross on the top of the dough with a sharp knife.
- Bake at 400°F for 15 minutes.
- Lower the oven temperature to 350°F, rotate the skillet 180° if desired for even baking, and bake an additional 10 minutes, or until the bread is golden and a skewer inserted into the center comes out clean.
- Immediately transfer the bread from the skillet to a wire rack to cool (do not leave it in the skillet, which will continue to cook and brown the bottom). Cool until sufficiently cooled before slicing and serving.
Notes
Notes
1. If you're not consuming this bread immediately and it stays on a rack to cool for an hour or two, you may observe a fair amount of water released that's pooled underneath the rack. Mine released about 3 tablespoons in 1 hour. I store all my fully cooled bread by wrapping it in plasticwrap, then placing it inside a large Ziplock where it stays fresh for up to 4 days. Bread may also be frozen for up to 3 months.
2. *
Buttermilk Tips
: Add 2 tablespoons white vinegar (or lemon juice) to 1 cup milk, wait 10 minutes to allow it to curdle, stir; use as necessary. Or, add about 1/4 cup yogurt to about 1 cup milk, stir; use as necessary. Both of these options provide many of the benefits of a cultured milk and for a quickbread like this, will likely be fine. I don't recommend using these shortcuts with a very fancy or fussy recipe that calls for buttermilk; use the real thing.
1. If you're not consuming this bread immediately and it stays on a rack to cool for an hour or two, you may observe a fair amount of water released that's pooled underneath the rack. Mine released about 3 tablespoons in 1 hour. I store all my fully cooled bread by wrapping it in plasticwrap, then placing it inside a large Ziplock where it stays fresh for up to 4 days. Bread may also be frozen for up to 3 months.
2. *
Buttermilk Tips
: Add 2 tablespoons white vinegar (or lemon juice) to 1 cup milk, wait 10 minutes to allow it to curdle, stir; use as necessary. Or, add about 1/4 cup yogurt to about 1 cup milk, stir; use as necessary. Both of these options provide many of the benefits of a cultured milk and for a quickbread like this, will likely be fine. I don't recommend using these shortcuts with a very fancy or fussy recipe that calls for buttermilk; use the real thing.