The Simplest No Yeast Activated Buckwheat Bread (Gluten Free!)
Ingredients
- 2 1/3 cups raw buckwheat, soaked in water 6 hours or overnight
- 2 tbsp chia seeds mixed with 2 tbsp warm water
- 1/2 cup water
- 1 tbsp psyllium husk
- 1 tbsp olive oil (plus 1 tsp to grease loaf tin)
- 1 tsp salt
- 2 tsp GF baking powder
- 1/2 cup sunflower seeds
- 1 tbsp pepita (pumpkin) seeds to top the loaf (optional)
Takes ,makes 1 loaf (around 8 slices).
Instructions
- Preheat oven to 180°C (350°F)
- Drain buckwheat and rinse thoroughly
- Add all ingredients except the sunflower and pumpkin seeds to a food processor and blend until smooth. If you don't have a good quality food processor I highly recommend getting one. I use a Magimix
, which has been working perfectly for 5 years (full disclosure, I don't get any money from this blog, but I do get comissions from the above Magimix
link).
- Stir through sunflower seeds
- Grease a medium sized loaf tin and pour in the buckwheat batter. Smooth with the back of a spoon and press pepitas into the dough (if using)
- Bake for 1 hour until just brown on top then remove from the oven, take the bread out of the tin, and return to the oven directly on the rack for another 30 min (this will allow the bread to develop a deliciously crunchy crust). The bread is done when it is golden and sounds hollow when tapped
- Place bread on a cooling rack and allow to cool completely before slicing (difficult but important as this prevents the loaf from sinking). Enjoy fresh or toasted for up to 5 days. Store any slices you will not eat in this time in the freezer as they will go stale quickly with no preservatives. Enjoy your foolproof crusty bread!
49 comments
Hi Hannah,
Thanks for getting in touch. Unfortunately this recipe can’t sub buckwheat flour for the whole groats because it would completely change the ratio of liquids in the recipe. You could play around with it but I imagine you would need a lot more water and it would turn out more similar to a cake rather than bread.
Hope there are some other recipes of mine that will work better for you :)
Tamika.
Can this be made with buckwheat flour?
Hi Elise,
So glad to hear you’re keen to try out this recipe – its one of my favourites :) Unfortunately this isn’t the kind of bread dough that you could bake free-form. When it first goes in the oven it is very liquid and really needs the pan to keep it’s shape until it firms up. After the first hour of baking you can remove the bread from the tin to allow it to get a lovely crunchy crust for another 30 minutes.
Let me know how this one turns out for you. I hope it can become a weekly staple like it is in my house :)
Tamika.
Hi! This recipe looks amazing! Do you know what would happen if you baked it free form without the loaf pan?