Buckwheat Bread Recipe

4.50 from 2 votes

A hearty, gluten-free bread made with buckwheat flour, this loaf is dense, nourishing, and naturally wholesome. Perfect for toasts, sandwiches, or enjoying plain.

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Prep Time 10

Cook Time 1

Resting Time 30

Total Time 1 40

Servings: 4

Course: Bread

Cuisine: Healthy food

Calories: 210

Ingredients Equipment Method Notes

Ingredients

2 cups buckwheat flour
1 ½ teaspoons baking soda
½ teaspoon salt
2 tablespoons ground flaxseed or psyllium husk for binding
1 tablespoon apple cider vinegar
1 ½ cups water lukewarm
1 tablespoon olive oil
Optional: ¼ cup sunflower seeds chia seeds, or pumpkin seeds for topping/mix-in

Equipment

Mixing bowl
Loaf pan (8x4 or 9x5 inch)
Spatula or wooden spoon
Parchment paper (optional)
Wire rack

Method

Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large mixing bowl, combine buckwheat flour, baking soda, salt, and flaxseed. Mix well.
In a separate bowl, whisk water, apple cider vinegar, and olive oil. Pour into the dry ingredients.
Stir until fully combined. The batter will be thick but spreadable. If using seeds, fold them in now.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Let the batter rest for 20–30 minutes at room temperature to help the flour absorb moisture.
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
You can freeze slices for up to 1 month—toast before serving for best texture.
Add herbs like rosemary or thyme for a savory version, or a tablespoon of maple syrup for subtle sweetness.

Enjoy every earthy, wholesome bite of this homemade buckwheat bread—perfectly rustic, gluten-free, and made with love. Bon appétit! 🍞🌿