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, Thank you for this delicious bread. I followed your recipe and instructions to the T and it turned out crunchy and perfect! I LOVE the taste and texture of the buckwheat and being yeast and gluten intolerant this bread is perfect for me. I love the nutty flavour but next time I will try adding dried dates and spices. It´s perfect kept sliced and in the freezer ready to be toasted for breakfast! Thanks again! Vanessa
Hi, I could only find “buckwheat hot cereal” which is like cracked buckwheat I guess. Will this work with the soaking/rinsing?
Thanks Tom! So glad you liked it. Let me know if you give the recipe a go :)
Tam.
This is such a good article
Hey there,
Did you soak the buckwheat groats before using them? Even if they are “activated” from the store, they would have been dried out again so would need to be soaked in order to blend properly and absorb all the water for the dough. I would suggest trying again and making sure you soak for long enough before blending the mixture.
Let me know how you go!
Tamika.