Buckwheat Bread

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Buckwheat Bread

Jill Dalton
Buckwheat Bread is a delicious way to enjoy a super healthy gluten-free bread. Even though buckwheat has the name wheat in it , it is actually not in the wheat family. Buckwheat is full of fiber, vitamins and minerals which makes it even more robust than wheat bread and has a slightly nutty flavor. The texture of the bead is soft and spongy and individual slices hold together well which makes it great for sandwiches.
4.82 from 27 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Bread
Cuisine American
Servings 10 people
Calories 113 kcal

Ingredients
 
 

Instructions
 

  • Preheat oven to 350°F.
  • Add the buckwheat flour, baking powder and soda to a mixing bowl and stir well.
  • Add half of the soy milk, raisins, apple cider vinegar and Braggs liquid aminos to a blender and blend until the raisins are pulverized.
  • Pour into the flour mixture along with the remaining soy milk and mix well.
  • Pour into a silicone bread pan or parchment lined bread pan.
  • Bake for 35-40 minutes.
  • Keep in an airtight container in the fridge for up to a week.

Nutrition

Calories: 113kcalCarbohydrates: 22gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 200mgPotassium: 236mgFiber: 3gSugar: 2gVitamin A: 185IUVitamin C: 4mgCalcium: 112mgIron: 1mg

56 thoughts on “Buckwheat Bread”

  1. Ruth a mccassie

    I wonder if you could buy the whole buckwheat kernal unhulled and grind it yourself so it is fresher..not sure if the bullet would grind the hulls enough?

  2. This bread looks great and easy! But I can’t have braggs – any fermented anything – especially tamari. soy etc…..is the braggs necessary? May I ask if it is needed to rise or anything or is it simply a flavour enhancer? I’ve seen it in a number of your recipes. I know it’s very healthy for many…just not me 🙂 thanks

      1. I am on Dr Esselstyne’s WFPB SOS free diet because of serious heart disease. Will the bread turn out ok if I make it without the Braggs Amino Acids or salt?

  3. Love buckwheat bread; been doing it for quite some time; also prepare ‘kasha’ w/ whole roasted buckwheat, lots of fresh parsley ,walnut pieces, dates cut up or figs… some Herbes de provence, fresh squized lemon or lime juice.,& Voila! Fit for life!

    1. I made it yesterday, and liked it very much! I didn’t have raisins, so I used dried cranberries. It had a mild sweet flavor, but it wasn’t an obvious cranberry addition.
      The consistency was perfect, and smelled so good! I had some with my vegetable soup last night. ?

  4. Failure. The loaf came out about 1.5” tall. It sunk in the middle. I live high in the Rockies…maybe a high altitude problem. I ground hulled buckwheat groats in my flour mill and then took 2 c of the flour; maybe I should have ground 2 c of groats and used all the flour. In any case, at least the end of the loaf is tasty.

    1. Adjustments definitely need to be made for high altitudes! Also, grinding the buckwheat groats and then measuring the flour is the correct thing to do.

  5. Made the version with the bought flour – fabulous bread! And so easy to make without waiting a few hours until it grows which is the case with rhe yeast based bread. Thank you so much for this recipe Jill!

    1. I totally agree. This is a little miracle bread. Mixes up fast and the crumb is fine, the taste is nutty! Totally fabulous. I’m in love. Next I’m making the crisps and cashew cheese.

  6. I made this and LOVED IT SO MUCH!! Thanks for the reminder to use the huge bag of buckwheat flour in my pantry! I actually added a few of the ingredients from your Outback bread recipe- ACV and dates along with molasses, and a pinch of salt. That texture is DIVINE!?

  7. Great recipe! The texture was wonderful and I really liked the flavor. I have made a lot of gluten-free breads, but didn’t imagine is was possible to make a good oil-free, gluten-free bread.

    I used almond milk because I didn’t have soymilk. And I used a teaspoon of salt because I didn’t have Bragg’s. But I think I might try a half teaspoon of salt next time because I think the salt brings out more of the baking soda flavor.

    I used a silicon hamburger bun pan and made six sandwich buns (plus 2 dinner rolls with the left over batter). Only had to bake for 20 minutes since the bun pan is more shallow than the bread loaf pan.

  8. It’s in the oven now! I didn’t add vinegar since that’s a problem for me along with the Bragg’s (just added 1/2 tsp salt). Hopefully the vinegar isn’t essential (can’t do citrus either). I’m excited for this! Next time could I add some nuts?

  9. Sandra BELANGER

    Do you think I can use unsweetened almond milk instead of regular soy? Would it make a difference?

  10. I just baked your buckwheat bread and it came out great! The bread stuck to the parchment paper, so I will buy a silicon bread pan. The bread came out cake like, very soft, the batter was thick and very sticky. I mixed it by hand, did I over mix it or under mix it? I plan to make this bread again!

      1. Thanks, I love this bread, this is the best tasting GF bread and I have tried most of them.. I have ordered your cookbook!

  11. I just made this but I didn’t blend in a blender, so the raisins are in the batter whole. I just didn’t read the directions carefully. Let’s see how it turns out, its in the oven. Thanks for the recipe!

  12. When I was a child there was a cereal called Buckwheats that my grandfather loved. When I would stay with him we would eat it a a snack while watching Ed Sulivan. I took one bite of this delicious bread and was transported back to my childhood with my papa! This bread tastes just like that cereal! Thank you!

  13. I just tried this recipe. It is super easy and really delicious! And indeed not crumbly, which is special for glutenfree baking. Thank you very much, Jill, for this inspiration!

  14. Thanks for this recipe Jill. I just made it and it tastes delicious and has a great texture. I used store bought buckwheat flour, unsweetened almond milk and added some chopped walnuts along with a small handful of roasted tamari pumpkin seeds. Will definitely be making this often!

  15. First time trying it and I absolutely love this bread and recipe! So easy to make and goes amazingly with everything. Made it twice in a week. Thank you so much Jill!!

  16. What brand of soy milk do you use? In Canada the brands have oil and other bad ingredients. I am wondering which brand you use so I can try to find it here. Thanks!

    1. One recipe is using buckwheat groats that the hull has been removed and the other loaf is using store bought buckwheat flour where they grind the buckwheat groats with the husk still on, which makes the flour a darker color.

  17. Hi Jill. Where would you recommend finding buckwheat with the hulls? I would love to grind them for your bread recipe. Sounds like you prefer the buckwheat flour with the hulls. I’d like to go with the most nutritious and delicious: I have a komo mill, would the buckwheat with hulls be too hard to grind?( Ie. Chick peas didn’t do well in the mill). The only place I found organic buckwheat with hulls was sprouting sites meant for growing buckwheat lettuce . Perhaps buying the flour would be more economical. Would appreciate your thoughts. Thanks

  18. Thank you Jill for another great recipe. I followed the recipe exactly and it came out great. It was easy to make. I used organic buckwheat flour for the darker loaf.

  19. This buckwheat bread is so delicious, so healthy and so easy to make! I make a loaf almost every other day. However, now I am having a hard time finding a whole food fruit spread worthy of gracing the top of my healthy buckwheat toast. (My husband continues to use store bought jam with fifty-percent added sugars! I find the bread to be so delicious that I eat it toasted, without any jam). Please consider creating a whole food fruit spread recipe as a healthier alternative to traditional “too much concentrated sugar” jams. (I looked in the cookbooks and searched this website and couldn’t find one). And thank you so much for sharing all of your amazing, healthy whole food recipes. We are eating happier and healthier thanks to you!

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