Buckwheat Bread

5 from 1 vote

I love the nutty, earthy flavor of this buckwheat bread to add a little something extra to my sandwiches or toast. Buckwheat is a seed, so it’s naturally gluten-free and wheat-free, making it the perfect allergy-friendly loaf. I find that it gives a unique depth to my meals while being a satisfying alternative to traditional bread.

Prep Time10

Cook Time45

Rising Time2

Total Time2 55

Course: Baking

Cuisine: American

Keyword: buckwheat bread

Servings: loaf (12 slices)

Author: Sabine Venier

Equipment

1 loaf pan

Ingredients

2 cups buckwheat flour
1/4 cup tapioca flour
2 tablespoons psyllium husk powder
1 1/2 teaspoons xanthan gum
2 1/4 teaspoons instant yeast
1/2 teaspoon salt
1 1/2 cups warm water about 105-110F
2 tablespoons oil olive, avocado, or melted coconut
1 tablespoon maple syrup optional, for a hint of sweetness

Instructions

Preheat oven to 350°F. Line an 8x4-inch loaf pan with parchment paper or grease it well.
In a bowl, whisk together buckwheat flour, tapioca flour, psyllium husk powder, xanthan gum, instant yeast, and salt.
Add warm water, oil, and maple syrup, stirring until combined. The batter will be thick and sticky. Cover the bowl and let the dough rest for about 1 hour.
Transfer the batter to the prepared loaf pan and let rest for another 30-60 minutes or until the bread rises by about 50%.
Bake for 40–45 minutes, or until the top is dark brown and the bread sounds hollow when tapped. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Arrowroot flour or potato starch work as substitutes, but they may slightly alter the texture.
The texture will be more like a quick bread. If you want to omit the yeast, use 1 tablespoon of baking powder and let the batter rest for 15 minutes before baking.
The bread may be more fragile. You can increase psyllium husk powder to 3 tablespoons as a substitute.
Mix in 2-4 tablespoons pumpkin seeds, sunflower seeds, or chopped walnuts for extra texture.

Nutrition