A healthy recipe for buckwheat bread made with buckwheat flour and a mix of other gluten free flours. To make this buckwheat flour bread soft and pliable you’ll need yeast, egg and natural plant-based thickeners. There is no kneading involved and the hydrated dough offer large air pockets in the crumb. Enjoy your buckwheat bread in a sandwich, toasted or save for later by freezing.

Prep Time: 20 minutes – Resting Time: 60 minutes – Cook Time: 50 minutes – Total Time: 130 minutes

Ingredients

For Yeast Activation

• ¼ cup water warm (40 degree Celsius)
• yeast 1 packet (7 gr)
• 1 tsp sugar (or maple sugar)

Wet Ingredients and Thickeners

• 1¼ cup water warm (40 degree Celsius)
• 3 tbsp psyllium husk
• 3 tbsp flax seeds ground
• 1 large egg beaten (omit if vegan)
• 3 tbsp fat neutral oil, melted ghee or butter
• 1 tbsp apple cider vinegar or lemon juice
• 1 tbsp honey or maple syrup

Dry Ingredients

• 1⅓ cup buckwheat flour
• 1¾ cup gluten free flour mix
• 1 tsp sea salt

Instructions

1. Activate the yeast:

• In a 1/4 cup of warm water, dissolve a 7-gr yeast packet and 1 teaspoon of sugar.
• Let it activate while you prepare the rest.

2. Soak the psyllium husk and flax seeds in liquid:

• To start you need the psyllium husk and ground flax seeds to expand so they could provide the necessary binding properties.
• So, in the warm water (1 ¼ cup), add the psyllium and the ground flax seeds. Mix until homogenous. The mixture will transform into a loose gel very quickly.
• To that, add the rest of liquid ingredients (the oil or melted butter, the apple cider vinegar, honey and the beaten egg), mix to combine. Set aside.

3. Combine all the dry ingredients and mix everything together:

• Then, add the flours and salt, gently mix until barely incorporated.
• Finely, add the activated yeast mixture and mix until well combined. You can use a silicon spatula for mixing. The dough should look slightly sticky and soft.

4. Bake the buckwheat bread:

• Transfer the dough into a loaf pan. I used a non-stick 8 x 5-inch bread loaf tin with 4-inch-high walls and a 6.5 cup capacity. If yours is not non-stick then line it with parchment paper.
• Smooth the top with your spatula and gently press to round the corners and sides.
• Sprinkle the surface of the loaf with seeds or crushed nuts if you like.
• Cover with plastic wrap or a towel and let it rise for up to an hour.
• Bake the buckwheat bread at 180 degrees Celsius for 50 minutes.
• Let the loaf cool for at least 10 minutes in the pan, before removing and cooling fully on a wire rack. 
• Let it cool completely before slicing with a serrated bread knife.

Notes

• Make 15 slices.
• Make vegan buckwheat bread: if you omit the egg. But it might yield a gummier texture. You might also need to adjust the amount of dry ingredients a bit.
• Other gluten free flours that might work along with buckwheat: a combination of sorghum flour and oat flour.
• No yeast? Unfortunately, you need it. This type of bread doesn’t produce good results with baking powder and baking soda alone. I tried it!
• Add dried fruit in the dough: raisins, chopped prunes or cranberries.