Published: · Modified: by Christine · This post may contain affiliate links · 114 Comments
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This hearty, buckwheat bread recipe is made with 100% buckwheat flour and is a delightful change of pace from ordinary gluten-free bread. Packed with pumpkin seeds, sunflower seeds, and flax seeds, it’s a nutrient rich bread that makes amazing sandwiches and delicious slices of toast.
I know what you’re thinking: not another heavy, dense bread... And bread with buckwheat flour just sounds like a super dense, tough loaf - something that would result in a brick of a bread loaf. Right?
Well not this bread! I think you’ll be pleasantly surprised by this delicious bread – it’s the softest, most flavor-filled buckwheat bread ever.
The reason has to do with the ingredients. It’s a yeast bread so it’s not as dense as most buckwheat breads. In fact, the yeast helps it stay delightfully soft and rise nice and tall. It’s a simple recipe too – just 2 bowls and a stand mixer. Add in some rise time and bake until golden. Then enjoy thick slices with soup (this gluten free beer bread is delicious too), thin slices for sandwiches, or as lovely breakfast toast.
I work with buckwheat flour ALOT! Check out these gluten free buckwheat recipes: these buckwheat crepes, these buckwheat muffins, these buckwheat biscuits and this buckwheat banana bread.
Jump to:
- Buckwheat Bread Recipe: Key Take-Aways
- What is Buckwheat Flour?
- Is Buckwheat Flour Gluten Free?
- Step by Step to Fluffy Buckwheat Bread
- Storage
- Pairings
- 💭Pro Tips
- Buckwheat Bread FAQs
- Other Gluten-Free Bread Recipes
- Recipe
Buckwheat Bread Recipe: Key Take-Aways
This isn't your average buckwheat flour bread recipe. With each bite, you'll get the nutty flavor of sunflower seeds, pumpkin seeds, ground flaxseed, and sesame seeds. I recommend using this loaf for sandwiches or spread slices with a fresh fruit spread. Here are a few more important take-aways about this bread:
- This homemade bread uses all buckwheat flour, no starches. See the note about buckwheat groats in the "Ingredients" section below.
- You can have a fresh loaf of homemade buckwheat bread ready in under 2 hours.
- This bread is hearty and packed with lots of nutritious seeds.
- Like this potato bread, this bread has low hands-on time - it's only about 15 minutes of actual work on this bread.
- This recipe is gluten free and can easily be made vegan, too.
What is Buckwheat Flour?
Buckwheat flour is a fine powder ground from the seeds of the buckwheat plant. When baked with, it makes for a tender texture and nutty, slightly earthy flavor. Since it has such a unique taste, it's often best combined with less flavorful flours. Buckwheat flour should be stored in an airtight container in the refrigerator or freezer. Like many other gluten free flours, it's best to not store it at room temperature unless you are going to use it up pretty quickly.
Is Buckwheat Flour Gluten Free?
Yes, it really is! Don’t let the name fool you – buckwheat flour is actually made from seeds and has no relation to wheat whatsoever. The seeds are ground up making a fine, powdery greyish flour that works really well in bread, pancakes, and even muffins.
Ingredients & Substitutions
The simple ingredients list includes:
- Yeast - Instant yeast was used in this recipe but active dry yeast may be used as well. Instant yeast may also be called quick-rising or bread machine yeast.
- Water - The water needs to be warmed to 100F. This is for proofing the active dry yeast. If using instant yeast, add the water with the other wet ingredients.
- Maple syrup - The maple syrup should be 100% pure maple syrup.
- Buckwheat - I recommend the Bouchard Family Farms brand for this recipe. It's a good quality, lighter buckwheat which lends a lighter texture to the bread.
- Salt - Salt can be reduced or omitted if you are following a low salt diet.
- Sunflower seeds - There is no substitute for the sunflower seeds.
- Pumpkin seeds - There is no substitute for the pumpkin seeds.
- Ground flaxseed - Instead of the ground flaxseed, ground chia seeds may be used.
- Psyllium husk powder - There is no substitute for the psyllium husk powder.
- Sesame seeds - There is no substitute for the sesame seeds.
- Carbonated water - Carbonated water aids in a light textured bread. There is no substitution for the plain carbonated water.
- Egg - The egg can be replaced with JUST egg or use chia seeds to make a chia egg or lax seeds for a flax egg.
Measurements for each ingredient, along with instructions for making the bread are in the recipe card below.
Note about Buckwheat Groats
Buckwheat groats are the hulled seeds of the buckwheat plant. Buckwheat flour is made by using a food processor or high-speed blender to grind the seed hulls into flour.
These delicious buckwheat pancakes use buckwheat flour and turn out rich and fluffy every time! And this Irish soda breadbenefits from the heartiness that buckwheat flour provides.
Step by Step to Fluffy Buckwheat Bread
Step 1: Dissolve the yeast in 3 tablespoons of warm water and stir in maple syrup. Let sit for 10 minutes, until foamy.
Step 2: In the large bowl of a stand mixer, add the dry ingredients - buckwheat flour, sea salt, sunflower seeds, pumpkin seeds, flax seed, psyllium husk powder and sesame seeds. Stir until combined.
Step 3: Add the wet ingredients - yeast mixture, carbonated water and egg to the dry ingredients.
Step 4: Mix on low speed for 30 seconds and scrape down the bowl. Mix on medium speed for 3 minutes.
Step 5: Pour the batter into the loaf pan, greased with a bit of olive oil or sprayed with cooking spray and let it sit in a warm place to rise until the batter rises half an inch above the rim of the pan (about 30 minutes).
Step 6: Toward the end of the bread rise time, preheat the oven to 375F.
Step 7: Bake the bread at 375F for 55 minutes or until an instant read thermometer reads between 205F and 210F. Let the bread cool for at least 2 hours on a wire rack.
Storage
This hearty loaf of bread stores very well when following these storage methods:
At room temperature: Place the cool bread inside an airtight container. A large plastic bag or plastic wrap also works well. You can either slice the bread before (especially helpful if you are going to freeze it later) or leave the loaf as-is. Bread should be enjoyed with 2 days when stored at room temperature.
Freezing: Slice the loaf and, before placing into a sealed container, place pieces of wax paper in between each slice. Then position the loaf back together and freeze. Bread should be used within 1 month of freezing. Slices can be toasted directly from frozen.
Pairings
While a spread of vegan or regular butter is delicious, here are some other ideas for toppings:
- Peanut butter - spread individual slices with peanut butter.
- Other nut butters - almond butter or even sunflower seed butter are great options.
- Avocado - top with sliced avocado for delicious avocado toast.
- Jelly or jam - top a slice of bread with strawberry jelly or fresh jam.
💭Pro Tips
1. Use room temperature ingredients
Make sure all of your ingredients are at room temperature (or warmer, in the case of the warm 100F water). Warmer ingredients blend, mix, and fold ten times better than cold ingredients.
2. Let the dough rise half an inch over the pan
Keep a close eye on the dough while it rises, because it only needs to rise until it's half an inch above the rim of the pan. This should take about 30 minutes but go by how it looks rather than the time.
3. Cover with foil toward the end of baking
Start checking the bread in the last few minutes of the baking time and make sure it doesn't get brown on top too quickly. If the top of the loaf gets too dark, cover it with foil for the remaining oven time.
4. Helpful tools
Here are a few tools to help you make this bread:
Buckwheat Bread FAQs
How should buckwheat bread be stored?
Like other gluten-free breads, this buckwheat bread should be stored in a sealed plastic bag for up to two days so it doesn't dry out so quickly. For longer storage, slice it and store it in the freezer.
What is buckwheat flour?
Buckwheat flour is a gluten free flour made from the seeds of the buckwheat plant. It's known for its prominent earthy, nutty flavor and is often used to make bread, pancakes, muffins, and more.
Is buckwheat flour really gluten free?
Although there is "wheat" in the name, buckwheat flour contains no wheat or gluten.
What else can I use buckwheat flour for?
Buckwheat flour is great in many recipes. Some of my favorite options are these buckwheat muffins, these 4 ingredient buckwheat crepes, and this buckwheat banana bread.
Does buckwheat bread dough rise?
This recipe for buckwheat bread uses yeast, so it will rise. Judge the rise by volume, not necessarily time. It should rise until it's half an inch above the pan's rim, which will take about 30 minutes. Pay attention to what it looks like rather than if it's been 30 minutes or not.
Other Gluten-Free Bread Recipes
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Recipe
Buckwheat Bread: Simple Recipe for Soft Bread
This hearty, 100% buckwheat flour buckwheat bread is a delightful change of pace from ordinary bread. It's super soft and naturally gluten free.
4.12 from 62 votes
Course: Appetizer, bread, Snack
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 30 minutes minutes
Cook Time: 55 minutes minutes
Rise time: 30 minutes minutes
Total Time: 1 hour hour 55 minutes minutes
Servings: 12 slices
Calories: 204kcal
Author: Christine
Ingredients
- 3 ½ teaspoons quick rising yeast also called instant yeast
- 3 Tablespoons water warmed to 100 F
- 1 Tablespoon pure maple syrup
- 450 grams buckwheat flour about 2 ¾ cups
- 2 teaspoons sea salt
- 50 grams unsalted sunflower seeds about ⅓ cup
- 50 grams unsalted pumpkin seeds about ⅓ cup
- 4 Tablespoons coarsely ground flax seed
- 3 Tablespoons psyllium husk powder
- 2 Tablespoons sesame seeds
- 2 ⅓ cups carbonated water about 550 ml
- 1 large egg
Instructions
Prepare an 8” x 4.5” pan by buttering it well with vegan butter. Set aside.
Dissolve instant yeast in 3 Tablespoons warm water and stir in maple syrup. Let sit for about 10 minutes until foam forms on the surface.
In the bowl of a stand mixer, add buckwheat flour, sea salt, sunflower seeds, pumpkin seeds, flax seed, psyllium husk powder and sesame seeds. Stir until combined.
Add the yeast mixture, the carbonated water and the egg to the dry ingredients. Mix on low speed for 30 seconds. Scrape down the bowl.
Mix on medium speed for 3 minutes.
Scrape the batter into the prepared pan and set it in a warm place to rise until batter crests over the rim of the pan by about ½ inch or about 30 minutes.
Toward the end of the rise time, or about 20 minutes in, preheat oven to 375° F.
Bake the risen loaf for about 55 minutes or until an instant read thermometer reads between 205-210 F.
Let cool in the pan on a wire rack for 15 minutes.
Remove it from the pan and let it cool on its side for another 15 minutes. Then flip to the other side for another 15 minutes. Let cool completely.
Slice with a sharp knife and enjoy.
Notes
- I recommend Bouchard Farms brand of buckwheat flour for this recipe.
- Make sure all ingredients are at room temperature (except slightly warmer water for proofing yeast).
- Proof yeast before preparing bread.
- Watch the rise of the bread - it should rise over the pan by about ½ inch but not spill over. Judge the rise by volume rather than time.
- Cover the bread with foil if needed.
- Use an instant read thermometer to judge doneness. It should register between 205-210F.
- Store the bread in a well sealed plastic bag for a day, then slice and freeze for longer storage.
Nutrition
Calories: 204kcal | Carbohydrates: 33g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 411mg | Potassium: 325mg | Fiber: 8g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
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