buckwheat bread

Hearty and delicious buckwheat bread, this is an easy to make no-knead, just stir bread that you could make every day.

Buckwheat Bread

small sachets/ 4 ½ teaspoons instant dry yeast (See note 1)

sugar

buckwheat flour (See note 2)

200 g/ 7 oz/ 1 ½ cup + 2 ½ tablespoons whole spelt flour

120 g/ 4.2 oz/ 1 ½ cup rolled oats

150 g/ 5.3 oz/ 1 1/8 cups raw sunflower seeds

75 g/ 2.6 oz/ ½ cup flaxseeds

fine sea salt

500 ml/ 17 fl.oz/ 2 cups + 2 ½ tablespoons lukewarm water

Mix together instant dry yeast, sugar, buckwheat and...

Mix together instant dry yeast, sugar, buckwheat and spelt flour, oats, sunflower and flaxseeds, salt. Read notes if using active dry yeast or fresh yeast.

Add the lukewarm water and stir very well...

Add the lukewarm water and stir very well with a spoon, the flour should be properly incorporated.

Grease a loaf pan of about 30x12 cm/...

Grease a loaf pan of about 30x12 cm/ 12x5 inches. Place the dough in the pan. Let rise for 15 minutes in a warm place.

Place the pan in the cold oven, set...

Place the pan in the cold oven, set the temperature to 200 degrees Celsius/ 400 degrees Fahrenheit and bake for 50 – 55 minutes until golden brown.

Remove the bread from the pan and place...

Remove the bread from the pan and place it upside down back in the oven, directly on the wire rack. Continue baking for another 10 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom side. Let cool on a wire rack.

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This honey buckwheat bread is an easy no yeast bread. In just 5 minutes you can have an amazing loaf of homemade bread without yeast in the oven baking!

Honey Buckwheat Bread

white flour

buckwheat flour

¾ tsp baking soda

salt

tbsp honey

milk

Preheat oven to 375 degrees, lightly spray a...

Preheat oven to 375 degrees, lightly spray a baking sheet with non-stick spray and set aside.

In a large bowl or stand mixer combine...

In a large bowl or stand mixer combine both flours, soda, and salt.

In a small bowl whisk together egg and...

In a small bowl whisk together egg and honey. Then add in milk.

Pour the egg mixture into the flour mixture...

Pour the egg mixture into the flour mixture and mix until well combined. The dough should be pretty tough!

Sprinkle a little more flour onto a working...

Sprinkle a little more flour onto a working surface (I use a wood cutting board) and gently knead the dough just a couple of times. The flour from the surface should dry it out just a touch more.

Roll the dough into a ball, placing any...

Roll the dough into a ball, placing any seams face down.

Dust the dough with a touch more flour...

Dust the dough with a touch more flour and cut and "X" shape with a knife on top.

Bake for 35 minutes. Bread should be crispy...

Bake for 35 minutes. Bread should be crispy on the outside and sound hollow when you knock it.

Enjoy!

This super easy buckwheat bread is incredibly soft, fluffy and tender, and tastes delicious with a texture and look that's uncannily similar to whole wheat bread! Totally gluten-free and dairy-free too, but you wouldn't even know! We love making avocado toast with it, or spreading plenty of jam or honey all over. No matter how you eat it, it's sure to be a favorite!

Soft, Fluffy Buckwheat Bread (Gluten-Free, Dairy-Free)

gluten-free all-purpose flour

xanthan gum (leave this out

psyllium husk powder

baking powder

instant yeast

vegetable oil

apple cider vinegar

water (approx. 105 to 110F)

large eggs, beaten (room temperature)

Grease and Preheat

Grease a 9&#8243;x4&#8243; nonstick metal loaf pan with oil and preheat the oven to 350F. Arrange the oven rack to the middle position.

Combine Dry Ingredients

In a large mixing bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), buckwheat flour, psyllium husk, baking powder, salt, instant yeast, and sugar together.

Add Wet Ingredients

Add the vegetable oil, apple cider vinegar, warm water, and mix well until combined. Add the beaten eggs and mix for another minute until you get a dough that resembles thick cake batter (the dough will be sticky and wet, but that&#8217;s perfectly fine).

Transfer Dough to Pan

Transfer the dough to the prepared loaf pan and smooth out the top with a wet spatula.

Let Dough Rise

Cover the pan with a kitchen towel and let it rise for the next 30 minutes in a warm, draft-free place until it has roughly doubled in size.

Bake

Bake for 40 to 50 minutes until the bread is dark brown on top and sounds hollow when tapped.

Cool Completely

Let the loaf cool for at least 10 minutes in the pan, before removing and cooling fully on a wire rack. 

Slice and Enjoy

Use a serrated knife to slice once the bread is totally cool and enjoy!

Good morning Felicia,

How I love the soft fluffy feeling of this buckwheat bread !

Many thanks for this simple and wonderful recipe  for bread loving people like me :)

Sending you all my love and blessings from home in SG,
Mum

The recipe was easy to make and the bread is light and tastes great.  But the dough only rose to the top of the tin and stayed flat on top instead of rounded.  When I took it out of the oven it immediately sank in the middle.
I followed the recipe exactly, except for using a mixture of almond milk and water as I didn’t have enough almond milk.  I will try it again - any ideas what caused it to sink?

I used it to make hot dog and hamburger buns..It worked great!  Thank you

thank you alot for this flavorful fluffy recipe! It has been so long since I ate a good loaf of bread, and the GF breads in store are expensive and not tasty.
I did the same recipe except that I added melted butter instead of oil, because I have a problem with veg.oils.
it is just perfect, soft and flavorful, and turned out so well from the first time. tomorrow I am doing it again! 
all the best
Haya

You will be pleasantly surprised at how easy, yet savory and delicious this buckwheat bread is! This gluten-free vegan bread comes together quickly in your electric mixer and requires no kneading. So even when you&#x27;re pressed for time, you can still enjoy freshly baked bread at home.

hulled buckwheat groats (about 2 cups + 2 tablespoons)

tapioca starch (about 1 1/3 cups)

powdered psyllium husk (about ¼ cups) **see recipe notes

organic cane sugar

sea salt

SAF Instant Yeast

olive oil

maple syrup (or honey

Grind the hulled buckwheat groats into flour using...

Grind the hulled buckwheat groats into flour using a high-speed blender (after grinding, there should be about 2 2/3 cup of flour).

Using an electric mixer with the paddle attachment,...

Using an electric mixer with the paddle attachment, combine the buckwheat flour, tapioca starch, powdered psyllium husk, organic cane sugar, and sea salt.

Mix in the SAF instant yeast.

Add the olive oil, maple syrup, and warm...

Add the olive oil, maple syrup, and warm water. Mix on low for about 15 seconds. Stop the mixer and scrape down the sides of the bowl. Continue mixing on medium-high for about 3 minutes.

Use a spatula to group the dough together...

Use a spatula to group the dough together in a ball at the bottom of the mixing bowl. Pour about 2 teaspoons of additional olive oil on top of the dough. This will help you continue to form the round loaf, without the dough sticking to the spatula (or your hands).

Carefully remove the dough from the mixing bowl...

Carefully remove the dough from the mixing bowl and onto a parchment lined baking sheet. Use your hands to form the dough into a round/oblong loaf.

Cover with a clean kitchen towel and rise...

Cover with a clean kitchen towel and rise for 1 hour.

Score the top of the loaf with a...

Score the top of the loaf with a sharp kitchen knife or a razor blade. 

Bake using desired method below:

This Gluten-Free Vegan Seeded Buckwheat Bread is yeast-free and no-knead, oil-free and nut-free and so easy to make!

Gluten-Free Vegan Seeded Buckwheat Bread

buckwheat flour ((ensure gluten-free if necessary))

flour

tapioca flour

baking powder ((ensure gluten-free if necessary))

bicarbonate of soda (baking soda)

salt (to taste)

seeds

250 ml unsweetened almond milk

water

apple cider vinegar ((ensure gluten-free if necessary))

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)

Place the buckwheat flour, rice flour, tapioca flour, baking powder, bicarbonate of soda, salt and mixed seeds in a large bowl and mix well

Add the milk, water and vinegar, and mix again

Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper

Fill a baking dish up to halfway with boiling water

Place the bread on a higher rack in the oven and place the baking dish of water on the lower rack

Bake the bread in the oven for around 30 minutes, until risen and an inserted skewer comes out dry – it will probably have a few crumbs stuck to it, but if it comes out wet then the bread isn’t done

Be VERY CAREFUL when opening the oven door to remove the bread, because a lot of HOT STEAM will escape from the oven and you might burn yourself. To prevent this from happening, open the oven door first, then step back until all the hot steam has escaped from the oven before putting your hands inside to remove the bread. Also, make sure to wear oven gloves and a long-sleeved shirt

Leave to cool on a wire rack before slicing

Keeps well in the fridge for up to a few days, and freezes well too

Gluten-Free Vegan Buckwheat Bread (yeast-free, no-knead, sugar-free, oil-free)
Full recipe here: https://www.rhiansrecipes.com/gluten-free-vegan-seeded-buckwheat-bread/ 

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