Easy to Slice Buckwheat Bread: no yeast, 2 ways

An easy-to-slice buckwheat bread that you mix in 10 minutes and bake for 35 minutes. Here is two ways to make a quick gluten-free bread without yeast and in one bowl. The first way or recipe I have added some gluten-free oats and used honey. The second way or recipe is made without oats but I added 50g of black or darker buckwheat flour and used date syrup as the sweetener. You can make this bread using your choice of milk. I haven't tried making this buckwheat bread with water.

What is Buckwheat?
Naturally gluten-free. Buckwheat is available in stores usually in a light version which is, in some stores and cities a darker version more black in colourIt is made with either store-bought buckwheat flour usually ground with the hull and all or homemade buckwheat flour ground from unwashed and unroasted raw buckwheat groats.

Two Types of Buckwheat flour? Buckwheat flour that is lighter is milled from groats that are slightly green don't need the hull removed. The groats can be ground completely and the resulting flour product is often milder in flavour. This is my preferred type. The dark black buckwheat flour is unhulled and has tiny bits of the black hull ground into the flour. The hull fragments are gritty and bitter, giving the darker traditional flours a more gritty and bitter taste.

Originally inspired by: plant-based cooking show

Takes = 1o minute prep.
Makes = 10 slices
Bakes = 35 minutes
Pan size = small loaf internal size 10 x 21cm (4 x 8.2 inches)

Ingredients 2 ways

• Buckwheat flour or raw buckwheat groats ground – 350g
• or Remove 50g of flour and add either 50g gluten-free oat flakes or buckwheat flakes or black buckwheat flour
• Baking powder – 1.5 ts
• Baking soda (bicarb) – 1/2 ts (updated 2/10/24)
• Unsweetened soy or oat, or regular milk – 420g (2 cups)
• Sweetener, maple, honey, date syrup* – 1 tablespoon
• Apple Cider Vinegar or white vinegar – 1 tablespoon
• Salt – 1 ts

Method

1. Preheat the oven to 170˚C fan. I use non-stick silicone bread moulds or grease bread tins lined with paper (silicone mould size 25 x 12 x 7.5 cm).
2. Combine the flour, baking powder and baking soda in a medium-sized mixing bowl and whisk well. Then add half of the soy milk, sweetener, cider vinegar or white vinegar. Add the remaining soy milk and mix well.
3. Pour into a silicone bread pan or parchment-lined bread pan.
4. Bake for 35-40 minutes.
5. Keep the bread in an airtight container in the fridge for up to a week. Or I like to pre-slice once cool and place a few slices in freezer bags, then they are ready to toast for breakfast.