Spelt and Buckwheat Bread – No Eggs, No Butter (Dairy-Free, Egg-Free)
This simple Spelt Buckwheat Bread contains just a handful of ingredients – spelt flour, buckwheat flour, dry yeast, salt, olive oil, and water – and requires only one proofing before baking.
In this wholesome bread recipe, I combine two of my favourite ancient grains: wholegrain spelt flour and gluten-free buckwheat flour to create a nutritious, rustic loaf that's dairy-free and egg-free.
This simple Spelt Buckwheat Bread contains just a handful of ingredients – spelt flour, buckwheat flour, dry yeast, salt, olive oil, and water – and requires only one proofing before baking. No stand mixer or special tools needed, making it perfect for beginners or anyone looking to bake healthy bread at home.
🥖 Why you'll love this recipe:
✔ No eggs or dairy
✔ Just one rise
✔ Made by hand – no mixer required
✔ Rich in fibre, gentle on digestion
✔ Naturally wholesome with ancient grains
Whether you're new to baking or simply looking for a healthy everyday bread, this recipe is a great place to start!
Takes = 10 minutes + 45 minutes rest
Bakes = 30 mins
Makes = 12 to 14 thin slices
Ingredients
- Whole grain Spelt Flour (or your choice) – 300g (about 2 cups)
- Buckwheat Flour – 200g (about 1 cup + 1/3)
- Yeast – 1 x 7g instant dried packet or 14g fresh yeast
- Warm Water (to touch) – 300ml (1 cup to 1 + 1/4 cup)
- Olive Oil (or your choice) – 1 tablespoon
- Salt – 1 teaspoon
- Sesame seeds – 1 tbsp (optional to sprinkle on top)
Method
Step 1
PREPARE a small loaf tin. Grease the tin with a little oil then line with baking paper, I find this keeps the tin clean and the bread can come out more easily.
Step 2
WHISK flours, salt in a large bowl. Sprinkle dry yeast or fresh yeast into warm water and stir until dissolved. To check if the fresh yeast is still active, stir into the warm water, then rest on the bench for 5-10 minutes bubbles should appear, if not sadly the yeast is dead. Start again with dry yeast. This happened when I filmed.
Step 3
POUR liquid into flour and bring together with a spatula or wooden spoon. Once combined knead with your hand. Then form a loaf, and place it in your prepared loaf tin. Brush a little water on top then sprinkle with sesame seeds (optional). Rest in a warm spot for 45 to 60 minutes until doubled in size.
Step 4
PREHEAT the oven to 220˚C fan, 20 minutes before baking. Once the dough is doubled bake the bread in the hot oven for 10 minutes, then lower the temperature to 200˚C then bake for a further 25-30 minutes. Tip for a thin crust – place a ramekin of water at the base of the oven, this creates moisture and steam in the oven when baking. Cool the bread in the tin for 30 minutes. Then cool completely before slicing. This bread is a denser texture than my spelt bread but it is delicious toasted.
Sue Maree P Baking Tips
- The bread will last for about 3 days on the bench in a sealed container. Otherwise slice and freeze and then bread will last for at least 2 months.