Buckwheat Bread test 2: no yeast, no rise, no kneed

Buckwheat Bread test 2: no yeast, no rise, no kneed
suemareep buckwheat bread image no yeast

I am on a mission to search for the perfect buckwheat bread recipes. I am sharing my test bake 2. This buckwheat bread recipe is a no yeast, no rise, no wait time and requires no pan. This a good beginner buckwheat bread for anyone wanting to try and make homemade buckwheat bread.

This buckwheat bread recipe is a low-carb version without too much flour and is made soft and has a really thin crust. Perfect toasted for breakfast.

What is Buckwheat flour?

Even though buckwheat has the word wheat in its name, it is not wheat flour. The buckwheat seed is part of the rhubarb and sorrel family, the buckwheat kernel is actually the seed of a flowering fruit.

Buckwheat is one of the healthiest, nuttiest, most versatile wholegrain. It is a wheat-free and grain-free flour so it is naturally gluten-free. It looks a little greyish-greenish.

Here are some health benefits:
1. Low FOD map
2. Low GI & carbs
3. Packed full of nutrients - copper, manganese, iron, phosphorus and magnesium
4. High in proteins
5. High in vitamin B17
6. Naturally gluten-free

Although buckwheat is naturally free of gluten, if you are baking for anyone allergic to wheat check the back of the product for the manufacturing ingredients list, as it could be manufactured and exposed to foods containing gluten.

Organic buckwheat flour is an excellent alternative to wheat flour and can be used to make a huge range of sweet and savoury baking recipes. Try experimenting with half white flour and half buckwheat flour at first to get used to the flavour and texture.

Takes = 15 minutes
Bakes = 60 minutes
Makes = 10-12 slices


  • Natural yoghurt – 200g
  • Medium to Large eggs – 2
  • Psyllium powder – 14g
  • Apple cider vinegar – 1 tablespoon
  • Buckwheat flour – 100g
  • Oat flour – 60g
  • Baking powder – 10g, 2 heaped teaspoons
  • Salt – 1 teaspoon


  1. In a large bowl mix yoghurt, psyllium powder, eggs and vinegar and rest for 5-10 minutes until thick.
  2. Preheat the oven to 175˚C fan, and add baking paper to your baking tray.
  3. Whisk flours, baking powder and salt together in a separate bowl.
  4. Add the flour to the yoghurt mixture and blend until combined. I start with a spatula and then use disposable gloves to thoroughly combine.
  5. Place on a lined baking tray and form into a smooth loaf shape. I wet my gloved hands a little to make the dough smooth. Sprinkle with flax seeds or a little flour.
  6. Bake for 60 minutes. Rest for 1-2 hours before slicing. It stays fresh for a few days. Or you could slice and freeze individually.