Buckwheat Bread
Baking bread from scratch doesn't have to be intimidating! Even beginners can make this soft, fluffy buckwheat bread. Buckwheat flour gives this hearty loaf a nutrient boost and a nutty flavor! It's naturally vegan and dairy-free, with a gluten-free option!
Prep Time10 minutes mins
Cook Time45 minutes mins
Rising Time45 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Bread, Breakfast
Cuisine: American, Vegan
Diet: Gluten Free, Low Fat, Vegan, Vegetarian
Servings: 16 slices
Calories: 145kcal
Line a loaf pan with parchment paper. Set aside.
In a small mixing bowl mix the flaxseed and water, set aside for 5 minutes to allow it to become a gel like substance.
In the mixing bowl of a stand mixer whisk together the flours, psyllium husk powder, baking powder, yeast, sugar and salt.
Add the remaining ingredients and beat until smooth. (Mixture will be sticky.)
Place the batter into the prepared tin, spread the batter with a wet spatula. Sprinkle with seeds, cover and allow it to sit in a warm place for 45-60 minutes to double in size.
Preheat the oven to 350 degrees F / 176 C.
When the dough has risen remove the cover and place in the oven to cook for 45-50 minutes. The bread should be ready when it sounds hollow when tapped and the outside is crusty.
Allow the dough to cool completely on a cooling rack before slicing into 16-18 slices.
Bread will remain fresh for up to 3 days when stored in an airtight container in the fridge.
- Sliced bread can be frozen for up to 2 months.
- Using a wet spatula to smooth the dough helps to stop the dough from sticking to the spatula while spreading.
- To stop the seeds from falling off the top of the loaf after cooking, gently press the seeds into the top of the loaf.
- To make this bread gluten free, substitute the all purpose flour with your favorite gluten free flour blend.
Serving: 1slice | Calories: 145kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 109mg | Potassium: 99mg | Fiber: 5g | Sugar: 1g