Robert Redford’s Whole Wheat Quick Bread: A Taste of Rustic Charm

There are some recipes that just feel like home. This particular loaf, found tucked away in a vintage magazine, has always held a special place in my culinary heart. It’s more than just a quick bread; it’s a whisper of simpler times, a nod to wholesome ingredients, and, yes, a delightful connection to the enduring allure of Robert Redford. I remember the first time I baked it, the aroma filling my kitchen with a comforting, nutty warmth, and a silly daydream of sharing a slice with the iconic actor over a cup of steaming coffee. It’s a recipe that doesn’t demand hours of fuss but delivers robust flavor and satisfying texture, perfect for those moments when you crave something truly grounding.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 to 60 minutes
• Total Time: 1 hour 5 minutes to 1 hour 15 minutes
• Servings: 1 loaf
• Yield: 1 loaf
• Dietary Type: Vegetarian

Ingredients

This recipe is a beautiful symphony of whole grains, natural sweetness, and delightful crunch. The beauty of it lies in its straightforward nature, allowing each ingredient to shine.

• 2 cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 large egg
• 2 cups buttermilk
• 1 ½ tablespoons lightly-salted butter or 1 ½ tablespoons margarine, melted
• ½ cup chopped walnuts
• 3 tablespoons light molasses or 3 tablespoons honey
• ½ cup dark seedless raisins

Notes on Ingredients:

• Whole Wheat Flour: For the most authentic flavor and texture, I highly recommend using 100% whole wheat flour. If you prefer a slightly lighter loaf, you could experiment with a blend, perhaps ¾ whole wheat and ¼ all-purpose flour, but this recipe is designed for the hearty character of whole wheat.
• Buttermilk: The acidity in buttermilk is key to reacting with the baking soda, creating lift and tenderness. If you don’t have buttermilk on hand, you can easily make a substitute by adding 2 tablespoons of white vinegar or lemon juice to 2 cups of milk and letting it sit for 5-10 minutes.
• Molasses vs. Honey: Both provide a lovely sweetness and depth of flavor. Molasses offers a more robust, earthy note, while honey lends a brighter, floral sweetness. Choose whichever you prefer or have available.
• Nuts and Raisins: Feel free to adjust the quantities of walnuts and raisins to your liking. You could also consider other additions like chopped dates or dried cranberries for a different fruity tang.

Equipment Needed

A few essential tools will make the process seamless:

• A standard 9 x 5 x 3-inch loaf pan
• A mixing bowl (large enough for all ingredients)
• A whisk or fork for beating the egg
• A spatula or wooden spoon for stirring
• An oven
• A wire cooling rack

Instructions

The magic of quick bread is in its simplicity. No kneading, no rising, just a quick mix and into the oven it goes.

1. Prepare Your Pan and Oven: Begin by greasing your 9 x 5 x 3-inch loaf pan. A good coating of butter, oil, or cooking spray will prevent sticking. Next, preheat your oven to 400 degrees Fahrenheit. This initial high heat helps to create a lovely crust.

2. Combine Dry Ingredients: In your large mixing bowl, whisk together the 2 cups of whole wheat flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Ensure these are thoroughly combined to distribute the leavening agents evenly.

3. Prepare Wet Ingredients: In a separate small bowl (or you can make a well in the center of your dry ingredients if you’re feeling economical with dishes), beat the 1 large egg. Then, stir in the 2 cups of buttermilk, the 1 ½ tablespoons of melted butter (or margarine), and the 3 tablespoons of light molasses (or honey). Mix until everything is well incorporated.

4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using your spatula or wooden spoon, stir until just combined. It’s crucial not to overmix quick bread batter; a few lumps are perfectly acceptable and will result in a tender crumb.

5. Fold in Add-ins: Gently stir in the ½ cup of chopped walnuts and the ½ cup of dark seedless raisins. Distribute them evenly throughout the batter.

6. Transfer to Pan: Scrape the batter into the prepared loaf pan. Use your spatula to spread it evenly.

7. Bake to Perfection: Bake in the preheated oven at 400 degrees Fahrenheit for 50 to 60 minutes, or until the loaf is well browned on top and a wooden skewer or toothpick inserted into the center comes out clean.

8. Cool Down: Once baked, remove the pan from the oven and immediately place the pan on a wire rack to cool. Allowing it to cool in the pan for about 10-15 minutes before inverting it onto the rack for complete cooling is ideal. This prevents the bottom from becoming soggy.

Expert Tips & Tricks

• Don’t Overmix: I cannot stress this enough for quick breads. Overmixing develops the gluten in the flour too much, leading to a tough, dense loaf. Stop stirring as soon as you no longer see streaks of dry flour.
• Oven Variations: Ovens can vary in temperature. If your loaf tends to brown too quickly on top before the inside is cooked, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
• Testing for Doneness: The “skewer test” is your best friend here. If the skewer comes out with wet batter clinging to it, it needs more time. If it comes out with just a few moist crumbs, it’s done.
• Room Temperature Ingredients: While not as critical as in some other baking, having your egg and buttermilk at room temperature can help them incorporate more smoothly into the batter.

Serving & Storage Suggestions

This whole wheat quick bread is incredibly versatile. It’s delicious served warm, straight from the oven, with a generous slathering of butter. It’s also excellent toasted and served with jam, honey, or cream cheese. For a heartier breakfast or brunch option, it pairs wonderfully with eggs and a side of bacon or sausage.

• Room Temperature: Once completely cooled, this bread can be stored in an airtight container or wrapped tightly in plastic wrap at room temperature for 2-3 days.
• Refrigeration: For longer storage, it can be refrigerated for up to 5-7 days. The texture might become a bit denser when cold, so I recommend toasting slices before serving.
• Freezing: This bread freezes beautifully. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It will keep for up to 3 months. Thaw at room temperature or gently reheat slices in the oven or toaster.

Nutritional Information

Nutrient	Amount per Serving (approx. 1/12th loaf)	% Daily Value
Calories	201	10%
Total Fat	7.1 g	9%
Saturated Fat	2.0 g	10%
Cholesterol	25 mg	8%
Sodium	472 mg	20%
Total Carbohydrate	30.8 g	11%
Dietary Fiber	3.2 g	12%
Total Sugars	10.2 g	20%
Protein	6.6 g	13%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is wonderful as is, here are a few ideas to put your own spin on it:

• Spiced Walnuts: Toss the chopped walnuts with a pinch of cinnamon and nutmeg before adding them to the batter for an extra layer of warmth.
• Citrus Zest: Add the zest of one lemon or orange to the dry ingredients for a bright, fresh aroma and flavor.
• Nut-Free: If you have a nut allergy, simply omit the walnuts. The bread will still be delicious.
• Seed Boost: For added texture and nutrients, consider adding a tablespoon or two of sunflower seeds or pumpkin seeds along with the walnuts and raisins.

FAQs

Q: Why is my quick bread dense?
A: This is usually due to overmixing the batter, which develops the gluten too much. Remember to stir only until the dry ingredients are just incorporated.

Q: Can I use all-purpose flour instead of whole wheat?
A: Yes, you can substitute all-purpose flour, but it will result in a lighter texture and a different flavor profile. For the intended character of this bread, whole wheat is recommended.

Q: My loaf is browning too quickly on top. What should I do?
A: You can loosely cover the loaf with aluminum foil during the last 15-20 minutes of baking to prevent the crust from burning before the inside is cooked through.

Q: How do I know when the bread is fully baked?
A: A wooden skewer or toothpick inserted into the center should come out clean with only a few moist crumbs attached.

Q: Can I make this bread without buttermilk?
A: Yes, you can easily make a buttermilk substitute by adding 2 tablespoons of white vinegar or lemon juice to 2 cups of milk and letting it sit for 5-10 minutes.

Final Thoughts

This Robert Redford’s Whole Wheat Quick Bread is more than just a recipe; it’s an invitation to slow down and savor the simple pleasures. It’s the kind of bread that fills your home with a comforting aroma and your belly with wholesome goodness. Whether enjoyed with a morning coffee, a midday snack, or as a side to a comforting stew, it’s sure to become a cherished addition to your baking repertoire. Give it a try, and I hope it brings a little bit of rustic charm and deliciousness into your kitchen. I’d love to hear how you enjoy it!