Whole Wheat Buttermilk Tarragon Loaf
Now that spring is upon us I find my days being busy and full. After months of hibernating in the cozy of our home I feel energized and ready to garden, spring clean, catch up with old friends, and take in the budding beauty around me. I've been wanting to be ouside more than in my kitchen so when I am cooking I look for quick and simple recipes with little fuss. This quickbread recipe fits the bill. Taken from one of my favorite cookbooks, Savory Baking, I find this loaf a refreshing take on the modern day sweet quick bread. Whips up in minutes and is perfect for dipping in soups or with a pat of fresh butter for a healthy afternoon snack.
What are you doing to prepare for spring? Has anyone started working in their garden? We are completely overwhelmed with all of the work we have ahead of us but look forward to the tasks :)
ps. Daylight savings is in two weeks!
Click below for recipe...
Whole Wheat Buttermilk Tarragon Loaf
(modified from Savory Baking)
- 1 large clove of garlic, minced
- 4 TBSP unsalted butter
- 1 cup organic whole wheat flour
- 3/4 cup all purpose flour or bread flour (I used King Arthur's Organic Unbleached Bread Flour made from wheat, you could use all purpose if you prefer)
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground pepper
- 1 TBSP honey
- 1 TBSP finely chopped fresh tarragon
- 1 egg
- 1/4 cup sour cream
- 1 cup buttermilk
Preheat oven to 350 degrees and butter or spray a loaf pan. Put the garlic and butter in a small saucepan over medium heat just long enough to melt the butter. Set aside
Stir the flours, baking powder, salt, pepper, and tarragon together in a medium bowl. Crack the egg in a small bowl and whisk in sour cream, honey and buttermilk. Pour the egg mixture and butter mixture over the flour mixture and stir to incorporate. Do not overmix.
Pour the dough into the prepared pan and place it in the oven. Bake until the top springs back when gently touched in the center, 45-55 minutes. Put the loaf onto a cooling rack until just warm. Serve.
This bread will stay moist and flavorful at room temperature for up to a week. Keep wrapped in foil or plastic wrap.
Makes 1 loaf.
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Reader Comments (20)
This is my first visit over to your beautiful blog. This post inspired me to bake some bread, which I havent done in while, Love the use of tarragon.
oh yum!!
and I just love your photos.....always!
I am just itching to get out and get our garden/yard/flowers going.....but we have a few more weeks still....until then we'll enjoy our 50° and sunshine!
what a gorgeous wrapping job! they look adorable and I always love a good baking book reference.
Your photos are absolutely gorgeous. The bread looks amazing, especially with your beautiful wrapping.
What a fab recipe. Tarragon is one of the only flavors I actually don't care for...but I'm guessing another fresh herb would be nice here...what do you think? Gorgeous pictures, as always!
I long for Spring.
We had a few days of strong sunshine which hastened the cherry blossoms and I fear that Winter is still lurking.
I live in an apt. so I am itching to get some herbs going. Only my lavender survived this time around.
I like the idea of a savory loaf, maybe to go with some homemade soup this week.
Absolutely blown away by your photos. the bread looks fantastic....i love the combo of tarragon and buttermilk.
Hey, just discovered your blog and your pictures are lovely and different, I'm a 'serious' photographer who takes pictures vicariously through people like yourselves until I can afford a DSLR and take some myself ;) Anyway enough of the photo jealousy. Like the recipe too. I recently made a lemon and rosemary loaf and this sound delish!
Thanks so much everyone for stoppin' by and taking the time to write a note! It's so nice to meet you all and discover your blogs as well!
Katie F: If tarragon doesn't crank your tractor I would think rosemary or thyme would be delicious!
just discovered your delightful blog! love it!
this blog is like the cure for my seasonal affective disorder ;) seriously, it's like someone opened up the shutters and let the rays in. Love your tuscan kale chips post as well. simple sophistication.
Coco, your photographs are more beautiful than ever!!! C
1. I love your blog
2. I am making this bread as soon as I can get to whole foods for some fresh herbs!
3. do you think I could replace the sour cream with greek yogurt like fage?
Cornel, Dan & LobotoMe THANK YOU so much! Happy Yolks, subbing greek yogurt for sour cream is a great idea! Im sure it will turn out great! Let me know what you think :)
Oh, oh, oh! Looks fabulous. Perfect with soup!
Hi Coco, I'm so glad you left a comment on my blog and it took me to yours! You have beautiful photography. I can't wait to get outside and get my hands in my little garden this year. This bread looks wonderful and sounds perfect for this time of year too.
Wow... this looks/sounds fabulous! Cannot wait to try!
Um. Wow. Just made this tonight with homemade carrot-ginger soup and it was AMAZING! I used a little buckwheat and teff four mixed in with whole wheat and subbed greek yogurt for the sour cream and we almost ate the entire loaf! Thanks so much for sharing this recipe!
This looks lovely! I imagine thyme would work well also!
I'm so looking forward to spring.:)
I love your site! This bread looks fantastic. I will definitely have to give it a try. Love the ideas of using other herbs--I have tons of rosemary in my yard that I'm always looking to make use of!