Homemade Buckwheat Bread

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Nothing beats slicing into my homemade buckwheat bread while it is still fresh from the oven. I make it with buckwheat flour, psyllium husk, and yeast, and bake it up into a soft interior with a lightly golden crust. It has a gentle nutty flavor and is ideal for toasting, sandwiches, or as a side for soups.

This homemade buckwheat bread is a wonderful option when I want something hearty with more character and wholesome ingredients than store-bought bread. It is also my recipe of choice when I do not have the time to bake my easy buckwheat sourdough bread. If you like bread that does more than just hold toppings, try this buckwheat bread recipe, and enjoy the earthy, nutty taste that pairs well with sweet and savory toppings. 

I created this recipe when I got bored with my same-old bread recipes. And even after trying out most of the healthy bread brands, I still missed that unbeatable quality that only homemade bread can offer. Many of my earlier versions were too heavy, and it took a few attempts before I got the texture just right. Of course, I made sure not to give it to my picky eaters until I had perfected this loaf. They are, after all, my biggest and most adorable critics. The first time I made it for them, they tried to con me into letting them have it with Nutella, claiming they might like it more that way. Ha! Nice try.

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🥘 Ingredients

For this buckwheat bread, I use basic baking staples that I almost always have on hand. This is everything I use:

Flax eggs: I use ground flaxseed and water to make flax eggs for binding.

Buckwheat flour: This adds the signature nutty flavor and impressive nutrient profile.

Psyllium husk powder: I use this for elasticity and structure.

Leavening agents: Baking powder and instant yeast give my loaf a good rise and a fluffy texture.

Coconut sugar: I add a touch for balance and to help activate the yeast.

Olive oil: A mild olive oil adds richness and moisture without needing butter.

Apple cider vinegar: This supports the rise and flavor.

Almond milk: I use this to hydrate the dough.

Sunflower seeds: A scattering of sunflower seeds over the top of the unbaked dough provides a delicious crunch once the bread is baked.

🔪 How To Make

The process for making this homemade buckwheat bread is quite simple and very hard to mess up. This is how I make it:

Prepare loaf tin: First, I line a loaf pan with parchment paper.

Make flax eggs: Then I stir my ground flaxseed with water, set it aside, and allow it to thicken for a few minutes.

Combine dry ingredients: Next, I add the flours, psyllium, baking powder, yeast, sugar, and salt to a stand mixer, and stir until combined. 

Add wet ingredients: I add the flax mixture, oil, vinegar, and milk to the dry ingredients, and mix with a paddle attachment until smooth and sticky.

Let the dough rise: Then I spread the dough mixture into the prepared pan, top with seeds, cover loosely, and let rise until it has doubled.

Bake bread: I bake the bread in a 350F preheated oven for 45-50 minutes. It is ready when it is crusty on the outside and sounds hollow when tapped. I remove it from the oven and let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.

Slice and serve: Once cooled, I slice the bread and serve it immediately or store it for later.

📖 Variations

I keep the variations for this homemade buckwheat recipe simple, but noticeable. These are 3 variations I highly recommend:

Seeded top: I add a blend of pumpkin and sesame seeds to the sunflower seeds for a crunchier top. I love this variation and use it when I am using this loaf for sandwiches. 

Whole wheat: Replacing 1/2 cup of the regular flour with whole wheat flour gives my bread added fiber and nuttiness. I like making this loaf during meal prep and serving it with soups that have a low fiber content. 

Chia Boost: Before transferring the dough into the pan, I gently work through 2 tablespoons of chia seeds. This adds extra texture as well as plant-based protein. I like serving this version toasted for breakfast as it does a great job of sustaining everyone until their next meal. 

🍽 Serving Suggestions

The possibilities are endless when it comes to topping and serving this homemade buckwheat bread. You could keep it simple and enjoy it with a thick spread of my pumpkin seed butter, or you could use it for a vegan egg salad sandwich. I also recommend trying out my smashed chickpea salad sandwich with this bread for a nutrient-dense lunchtime meal. 

A few weeks ago, I decided to get extra creative with some old pieces of buckwheat bread that were not as soft as they used to be. I dipped the slices into beaten egg and made French toast. Since it was a weekend, I decided to make breakfast a real treat. I topped each slice with a thin spread of my vegan Nutella and a spoonful of caramelized bananas. It was so good, I am seriously considering making it again, but as a dessert. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store the cooled loaf in an airtight container in the fridge for up to 1 week. 

Freezing: I slice the bread and freeze well-wrapped portions for up to 3 months.

Reheating: Whether frozen or refrigerated, I toast slices straight from the fridge or freezer, or warm them briefly in the oven.

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