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easy gluten free vegan healthy buckwheat bread recipe sliced on a cutting board
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5 from 7 votes

Buckwheat Bread Recipe

Baking bread from scratch doesn't have to be intimidating! Even beginners can make this fluffy buckwheat bread. Buckwheat flour gives this hearty loaf a nutrient boost and a nutty flavor! It's naturally vegan with a gluten-free option!
Prep Time10 mins
Cook Time45 mins
Rising Time45 mins
Total Time1 hr 40 mins
Course: Bread, Breakfast
Cuisine: American, Vegan
Diet: Gluten Free, Low Fat, Vegan, Vegetarian
Servings: 16 slices
Calories: 145kcal
Author: Anjali Shah

Equipment

Ingredients

  • 2 tbsp flaxseed meal
  • 7 tbsp water
  • cup all purpose flour or 1:1 gluten free baking flour
  • ½ cup buckwheat flour
  • ¼ cup psyllium husk powder
  • 1 tsp baking powder
  • tsp instant yeast
  • 2 tbsp coconut sugar
  • ½ tsp salt
  • cup light olive oil
  • 1 tsp apple cider vinegar
  • 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.

Video

https://youtu.be/kxCLrqjOP24

Notes

  • 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.

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