Homemade Buckwheat Bread

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Even first-time bread bakers can successfully make my soft fluffy buckwheat bread with very little effort. With just a few simple pantry ingredients, you’ll get a loaf with a delicious nutty flavor that’s packed with nutrients and is naturally vegan. It’s perfect for anyone looking for a healthy, easy bread recipe to make at home. Plus, you can easily make this unbelievable buckwheat bread gluten free too!

In my world, nothing beats homemade bread. It smells fantastic, tastes worlds better than store-bought, and it’s better for you, especially when it’s made with whole grains. Yet, when people think of whole grains, they typically think of whole wheat flour, so maybe you’ve never even wondered, can you make bread with buckwheat flour?

That’s the question I set out to answer with this recipe. After loads of experimentation, I can confidently say that my easy buckwheat bread recipe rivals any regular wheat flour bread!

Whole buckwheat groats are a nutrient-packed, ancient grain like seed that can be ground into flour and used in buckwheat pancakes, cookies, noodles, and even buckwheat flatbread. It has a nutty, slightly bitter, and earthy flavor that’s fabulous in bread.

I know that for some people, just the thought of making yeast bread makes them nervous! But it doesn’t need to. My recipe takes just 10 minutes to prep and you don’t even have to knead it. It’s a foolproof recipe that anyone can make with an incredible taste and texture. 

If you love fresh bread as much as I do then be sure to also check out my low calorie gluten free bread and my vegan flatbread, both are unique takes on a traditional bread and are soft, fluffy and taste amazing!

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🥘 Ingredients

There are plenty of recipes online for 3 ingredient buckwheat bread, and while it’s definitely doable, I’ve found that the result tends to be on the dense side. I like to add a few more basic ingredients to create bread with an amazing texture and taste.

You can find everything you need for my recipe at your local store. For exact measurements and nutritional information, scroll down to the recipe card at the bottom of the post.

Flax Egg: To add some structure, I make a couple of “flax eggs” by mixing ground flaxseeds with water. Similar to chia eggs, this combination thickens into a gelatinous, gel-like consistency and acts just like a regular egg in baked goods. 

All-Purpose Flour Or GF Flour: For light and fluffy bread, I use a combination of buckwheat flour and all-purpose flour. You can also use a 1:1 gluten free flour blend. Note: When making a buckwheat flour bread recipe you must use a combination of flours to achieve a fluffy and well-risen loaf. I never use only buckwheat flour as it results in tough, dense bread. 

Hulled Buckwheat Flour: The key ingredient! I’m always able to find buckwheat flour at my local health food store, usually near other alternative flours like chickpea or almond flour. Alternatively, you can make your own homemade buckwheat flour by blending raw buckwheat groats into a fine powder using a food processor or high-speed blender.

Psyllium Husk Powder: Psyllium seed husk powder helps bind the bread together and enhances the texture and elasticity of the dough. This is one of the ingredients that makes my recipe even better.

Baking Powder: Even though this is a buckwheat bread recipe with yeast, I like to add a bit of baking powder for extra lift, helping to create the perfect light and airy bread.

Instant Yeast: This powerful leavening agent is the key to a fluffy loaf and is easier to use than active dry yeast. I love using instant yeast because it needs less time to rise and doesn’t need to rehydrate either.

Coconut Sugar: I add just a small amount of coconut sugar for a touch of sweetness that enhances the earthy flavor of the bread. You can also use white sugar or maple syrup. 

Light Olive Oil: Olive oil enhances the flavor and soft texture. I suggest a mild-flavored light olive oil for this recipe. 

Apple Cider Vinegar: The acid in the vinegar encourages the yeast to grow and also adds to the overall taste. I use apple cider vinegar in a lot of my vegan baking recipes. 

Almond Milk: Used to add moisture, I use almond milk to make this a dairy free buckwheat bread but you can use any type of plant-based milk or regular milk if you aren’t on a vegan diet. 

Sunflower Seeds: I sprinkle rich and crunchy sunflower seeds on top of the bread before baking. Their nutty flavor complements the earthy taste of buckwheat.

👩🏽‍🍳 How To Make Buckwheat Bread

My simple buckwheat bread recipe doesn’t require any fancy techniques or baking equipment. If you follow my directions I guarantee it will come out perfectly. Watch my video below to see the step-by-step process.

Prep Loaf Tin: Before I begin I line a loaf pan with parchment paper to prevent the bread from sticking and then set it aside for later. You can also grease and flour the pan if you don’t have any baking paper. 

Make Flax Eggs: In a small bowl, I mix the ground flaxseeds and water together with a fork. Then I set the mixture aside for 5 minutes to let it thicken.

Combine Dry Ingredients: In the large mixing bowl of a stand mixer, I combine the flours, psyllium husk powder, baking powder, instant yeast, sugar, and salt. 

Add Wet Ingredients: Once my dry ingredients are ready to go, I add the olive oil, apple cider vinegar, and almond milk. Then I beat the mixture with the paddle attachment until it’s smooth and sticky.

Let Bread Rise: Once I make the dough, I transfer it to my prepared pan and spread it evenly using a wet spatula. Next, I sprinkle the sunflower seeds on top, cover the loaf loosely with plastic wrap, and then set it in a warm place for about 45 to 60 minutes so it can double in size. 

At the 30-minute mark, I preheat my oven to 350 degrees Fahrenheit (176 degrees Celsius).

Bake Bread: Once the bread has risen, I bake it for 45 to 50 minutes. It’s ready when it’s crusty on the outside and sounds hollow when tapped. Then I remove it from the oven and let it cool for 5 minutes in the pan before transferring it to a cooling rack to cool completely.

Slice And Serve: When cool, I slice my homemade buckwheat bread into thin slices and serve it immediately or store it for later.

📖 Variations

Toppings: Toppings aren’t just for quick breads! I like to use sunflower seeds, but pumpkin seeds, rolled oats, sesame seeds, sea salt, buckwheat flakes, and flax seeds are all great options!

Gluten Free Buckwheat Bread: Swap out the regular flour for a 1:1 gluten-free all-purpose flour that includes xanthan gum and now you’ve got naturally vegan gluten-free buckwheat bread! I prefer gluten-free flour blends that contain a combination of brown rice flour and tapioca starch like King Arthur’s and Bob’s Red Mill. These flours are formulated to work well with yeast in gluten free bread recipes.

Buckwheat Sourdough: If you’re a lover of sourdough, then try making my gluten free buckwheat sourdough bread too!

Whole Wheat Buckwheat Bread: For this variation, I simply swap out ½ cup of the all-purpose flour with whole wheat flour.

Buckwheat Chia Bread: Before transferring the batter to a loaf pan, I mix in 3 tablespoons of chia seeds. The chia seeds add texture, protein, and omega-3 fatty acids (source). 

1 Ingredient Buckwheat Bread: This variation isn’t my favorite, as bread made with only buckwheat can be dense, but it’s still delicious. First, soak 1 ½ cups of buckwheat kernels in cold water for 7 hours. Then drain (but don’t rinse) the buckwheat, and blend the soaked kernels with 7 ounces of water until smooth. Pour the mixture into a bowl, cover it, and let it sit at room temperature for 12 to 24 hours until the fermented buckwheat is slightly bubbly. Finally, bake it at 350 degrees Fahrenheit (177 degrees Celsius) for 90 minutes.

🍽️ Serving Suggestions

My recipe for buckwheat bread is absolutely perfect when served with some rich butter, but it’s also incredibly delicious with a variety of spreads, breakfast favorites, as a base for sandwiches, and so much more. Here are a few of my favorites:

Spreads: You can spread anything on a slice of this nutty bread from jam and nut butter to mashed avocado or even my homemade hummus. Some of my favorites are my tofu cream cheese, pumpkin seed butter, healthy pesto, apple curd, and homemade vegan nutella. 

As Toast: This bread is a great base for any one of my 17 cream cheese toast recipes, avocado toast with honey, or avocado toast with tomato and egg. It’s also perfect for making my healthy french toast or vegan french toast.

With Eggs: Nothing completes an egg dish like a side of toast! Try pairing it with my low calorie omelette or courgette frittata. You can also use it to make my one-eyed jack eggs. For a vegan option, try my vegan frittata, or southwestern tofu scramble.

Sandwiches: A good bread makes any sandwich that much more tasty. I love the buckwheat flavor with my peanut butter sandwich with banana, vegan pastrami, or Panera Mediterranean veggie sandwich copycat recipe.

With Soups: If you’re trying to keep things on the healthy side, gf buckwheat bread makes a great side with soups like my Instant Pot tomato soup, spaghetti squash soup, pinto bean soup, or vegan asparagus soup.

🧊 Storing And ♨️ Reheating

Fridge: Once the bread is completely cool, I store it in the refrigerator for up to a week in an airtight container. Using a proper airtight container helps preserve its freshness and prevents it from drying out or absorbing any unwanted odors.

Freezer: If I want to store the bread for more than a week, I pop it in the freezer. After cooling, I slice it and then place the bread in a freezer-safe bag or container to prevent freezer burn. Frozen bread will keep for up to 3 months.

Reheat: If reheating from the refrigerator, I lightly warm the slices in a toaster or oven until warmed through. If the bread is frozen, there is no need to let it thaw out before warming. 

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