Buckwheat Bread Recipe
A hearty, gluten-free bread made with buckwheat flour, this loaf is dense, nourishing, and naturally wholesome. Perfect for toasts, sandwiches, or enjoying plain.
Equipment
- Mixing bowl
- Loaf pan (8x4 or 9x5 inch)
- Spatula or wooden spoon
- Parchment paper (optional)
- Wire rack
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
Instructions
- 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! 🍞🌿