This buckwheat bread recipe is gluten-free, as buckwheat is naturally gluten-free, has no yeast, and is easy to make it is a no-knead recipe, with no dairy or eggs so it is also vegan friendly. I was wanting to experiment with buckwheat bread for a while. After being inspired by a few recipes online I worked out my own combination. I love seeds so I have included sunflower and pumpkin seeds. A healthy breakfast alternative for toast. This bread is full of protein and fibre and the bread is more of a dense texture. We love this toasted with spreads. Store in the fridge for 1 week or freezer for 6 months.

Takes – 20 minutes of prep
Bakes – 80 minutes
Makes – 1 small loaf 12 slices
Tin – 9cm x 21cm (3.5 x 8.5 inches)

Ingredients

  • Pumpkin seeds – 70g (1/2 cup)
  • Sunflower seeds – 70g (1/2 cup)
  • Buckwheat flour – 200g (about 1 cup + 1/3)
  • Baking powder – 2 teaspoons
  • Salt – 1/2 teaspoon
  • Water – 250ml + 125ml (1.5 cups)
  • Ground flax seeds – 60g (12 tablespoons)
  • Whole psyllium husks – 2 tablespoon
  • Apple cider vinegar, lemon juice or white vinegar – 1 tablespoon
  • Baking soda – 1/2 teaspoon

Method

  1. Preheat oven to 200˚C, 180˚C fan. Grease and line a small loaf tin leaving the paper long on the sides so you can lift it out.
  2. Toast the sunflower seeds and pumpkin seeds at 180˚C fan for 8-10 minutes until slightly toasted. Then remove and cool on the tray.
  3. Mix ground flax seeds with 250ml (1 cup) of water stir and rest for 10-15 minutes until it thickens.
  4. Whisk together flour, psyllium husks, salt and baking powder. Add in the other cup of water,  and stir to combine or use handheld electric beaters.
  5. Whisk vinegar and baking soda together. Then add into the flour mixture. Then fold in the cooled seeds and mix until all combine.
  6. Pour into the baking tin and smooth the top. Optional add a little olive oil and sprinkle with seeds before baking. Bake in the oven for 60-80 minutes. Tip for a thin crust, and add a small ramekin of water to the base of the oven.
  7. In the last ten minutes remove the bread from the baking tin and turn it upside down to brown a little underneath. Rest until cool before cutting the loaf. Store in a container on the bench for 2-3 days, one week in the fridge or up to six months in the freezer.

Sue Maree P Baking Tips

  • To make this without seeds, replace the amount with more flour instead.
  • Add olive oil if you would like
  • Add maple syrup or sweetener if preferred.
  • If you only have a larger-sized loaf tin you can bake it but it will come out not as high but it will still taste great.