Whole-Wheat Buttermilk Crackling Bread

by Robert Booz

This hearty, moist quick bread makes a wonderful breakfast food, and is a great way to use up the dregs of the rendering process. Still warm from the oven, drizzle it with a little honey or molasses.


  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 2 tablespoons molasses
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups cultured buttermilk (or yogurt thinned with a little milk)
  • 1/4 cup lard from the second batch (see
  • 2 large egg whites
Whole-Wheat Buttermilk Crackling Bread

Elizabeth Cecil

Preheat your oven to 350° F and grease a 8x4–inch loaf pan.

In a small skillet or saucepan melt approximately ¼ cup of the second-batch lard. Let the small bits of skin crisp in fat, scraping them from the bottom of the pan as they start to stick. When the bits are brown and crispy, remove the pan from the heat to let the fat cool some.

Meanwhile, using a whisk, combine your dry ingredients and mix well. In a separate bowl, mix all your wet ingredients, adding the lard last.

Create a well in the center of your dry ingredients and mix in your wet ingredients. Use a spatula to get your batter into the greased loaf pan. Bake for about 45 minutes, or until a wooden toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes then transfer to a cooling rack.

Yield: one loaf