Homemade Buckwheat Bread
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 to 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.
Servings: 16 slices
Calories: 145kcal
Ingredients
- 2 tbsp flaxseed meal
- 7 tbsp water
- 1¾ cup all purpose flour or 1:1 gluten free flour made for yeast bread recipes (with xanthan gum added)
- ½ cup buckwheat flour
- ¼ cup psyllium husk powder
- 1 tsp baking powder
- 2¼ tsp instant yeast
- 2 tbsp coconut sugar
- ½ tsp salt
- ⅓ cup light olive oil
- 1 tsp apple cider vinegar
- 1½ cups unsweetened almond milk, warm
- ¼ cup sunflower seeds
Instructions
- 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.
Notes
- My #1 Secret Tip for this homemade buckwheat bread recipe is to let the dough rise fully before baking. If the loaf goes into the oven too early, it can turn out short and dense. I do not limit the dough to how long it has to rise. I prefer to wait until the dough looks puffed and noticeably larger, preferably double in size.
- Preheat 15 minutes before the rise ends: I try to gauge when my dough is going to be done rising, then start preheating my oven 15 minutes before the rise is complete.
- Wet spatula: I use a damp spatula to spread the sticky dough neatly into the loaf tin.
- Line pan: Lining the loaf pan with parchment paper allows for easy removal.
- Check dates: I check the expiry dates on my leavening agents. And if my baking powder has not been stored properly, I use a fresh batch. Expired ingredients may not be able to activate enough to give the loaf an adequate rise.
Nutrition
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