Strawberry Bread with Freshly Milled Flour
Strawberry Bread with Freshly Milled Flour is a moist, tender quick bread filled with juicy fresh strawberries and finished with a simple homemade strawberry glaze. This homemade strawberry bread is perfect for spring baking, breakfast, brunch, or an afternoon treat, with the rich flavor and soft texture that freshly milled flour provides.
Calories: 4014kcal
Equipment
- Grain Mill
- Large mixing bowl
- Medium Mixing Bowl
- Whisk
- hand Mixer or Stand Mixer
- Rubber Spatula
- 9x5 inch loaf pan
- Parchment Paper
- Cooling rack
Ingredients
For the Strawberry Bread
- 1½ cups hard white wheat berries 120 grams
- ⅔ cup + 2 tablespoons soft white wheat berries 80 grams
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar 150 grams
- ¾ cup unsalted butter softened, 170 grams
- 2 large eggs
- 1 teaspoon vanilla extract 5 grams
- ¼ cup buttermilk 60 grams
- 1¼ cups fresh strawberries diced and patted dry, about 190 grams
For the Strawberry Glaze
- 3 tablespoons fresh strawberries finely diced, about 30 grams
- 1 cup powdered sugar 120 grams
- 1 teaspoon buttermilk about 5 grams
- 1 tablespoon heavy whipping cream about 15 grams
Instructions
- Preheat the oven – Preheat the oven to 325°F. Grease a 9×5-inch loaf pan, line it with parchment paper, then lightly grease the parchment paper.
- Mill the flour – Mill the hard white and soft white wheat berries on the finest setting. Whisk the freshly milled flours together until evenly combined to create your Fresh Milled All-Purpose Flour Blend.
- Combine the dry ingredients – In a medium bowl, whisk together the freshly milled flour blend, baking powder, baking soda, and salt until evenly combined.
- Cream the butter and sugar – In a large mixing bowl, beat the softened butter and granulated sugar until light, fluffy, and pale in color.
- Add the eggs and vanilla – Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate the wet and dry ingredients – Add the flour mixture and buttermilk in three additions, beginning and ending with the flour mixture. Mix just until combined after each addition.
- Rest the batter – Let the batter rest for 10–15 minutes. This allows the freshly milled flour to fully hydrate, creating a softer, more tender crumb.
- Prepare the strawberries – While the batter rests, gently pat the diced strawberries dry one more time with paper towels to remove any remaining moisture.
- Fold in the strawberries – Gently fold the strawberries into the batter until evenly distributed without overmixing.
- Fill the pan – Spread the batter evenly into the prepared loaf pan and smooth the top.
- Bake the bread – Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top browns too quickly, loosely tent the loaf with aluminum foil during the final 15–20 minutes.
- Cool completely – Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Make the glaze – Whisk together the diced strawberries, powdered sugar, buttermilk, and heavy whipping cream until smooth.
- Finish and serve – Drizzle the glaze over the completely cooled loaf before slicing and serving
Notes
Storage – Store the strawberry bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing – Freeze the unglazed loaf tightly wrapped in plastic wrap and aluminum foil or in a freezer-safe bag for up to 3 months. Thaw at room temperature and glaze before serving.
Fresh Milled Flour Tip – Resting the batter before baking allows the bran in the freshly milled flour to fully hydrate, resulting in a softer, more tender crumb with no grittiness.
Expert Tip – Patting the strawberries dry before folding them into the batter helps prevent excess moisture, reduces the chance of soggy pockets, and keeps the berries evenly suspended throughout the loaf.
Serving Suggestion – Enjoy this strawberry bread with coffee, Stabilized Whipped Cream, or alongside your Strawberry Shortcake Recipe (Biscuit Style) with Fresh Milled Flour for a beautiful spring brunch spread.
Freezing – Freeze the unglazed loaf tightly wrapped in plastic wrap and aluminum foil or in a freezer-safe bag for up to 3 months. Thaw at room temperature and glaze before serving.
Fresh Milled Flour Tip – Resting the batter before baking allows the bran in the freshly milled flour to fully hydrate, resulting in a softer, more tender crumb with no grittiness.
Expert Tip – Patting the strawberries dry before folding them into the batter helps prevent excess moisture, reduces the chance of soggy pockets, and keeps the berries evenly suspended throughout the loaf.
Serving Suggestion – Enjoy this strawberry bread with coffee, Stabilized Whipped Cream, or alongside your Strawberry Shortcake Recipe (Biscuit Style) with Fresh Milled Flour for a beautiful spring brunch spread.
Nutrition
Calories: 4014kcal | Carbohydrates: 602g | Protein: 74g | Fat: 160g | Saturated Fat: 95g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 41g | Trans Fat: 6g | Cholesterol: 718mg | Sodium: 2780mg | Potassium: 621mg | Fiber: 62g | Sugar: 283g | Vitamin A: 5084IU | Vitamin C: 132mg | Calcium: 877mg | Iron: 17mg