3-Ingredient Buckwheat Bread

looking down at a loaf and slices of buckwheat bread.

3-Ingredient Buckwheat Bread

Whip up something delicious while nourishing your body at the same time! This tasty and nutritious buckwheat bread recipe is the perfect combination of taste, crunch and health benefits.

Prep Time2

Cook Time1 25

Total Time2 1 25

Course: Appetizer, Breakfast, Lunch, Snack

Cuisine: American

Keyword: buckwheat, gluten-free diet, healthy baking, healthy snack, yeast-free bread

Servings: slices

Calories: 115kcal

Author: Diane Henkler

Cost: $3.00

Ingredients

2-1/2 cups + 1 tbsp hulled, non-roasted buckwheat groats Don't use buckwheat flour, unhulled or roasted buckwheat
1 cup + 2 tsps filtered water If your tap water has chlorine, best to use filtered.
1/4 tsp salt
1 tbsp sesame seeds optional

Instructions

Place buckwheat groats in a colander and rinse with water to remove any impurities.
Place the rinsed groats into a large bowl and cover with water making sure they are all under the water. Cover the bowl with a cloth. Let sit for 6-8 hours.
After the groats have soaked, drain the water, but do not rinse off the groats. Transfer to a blender or food processor with 1 cup + 2 teaspoons water and 1/4 tsp salt. Start blending at a low speed and slowly increase speed until the mixture is smooth with no visible groat pieces.
Pour the smooth buckwheat mixture into the bowl again. Cover it with a towel and let it sit at room temperature for 12 hour to ferment.
Note: The temperature in your house will determine how long it will take the mixture to rise. It will not rise much, but will ferment a bit. My house is on the cold side, so I use the Proofing setting on my oven and place the mixture in there.
Prepare a loaf pan by placing a piece of parchment paper into it. Push it down with your hands to make sure all the sides of the pan will be covered with the paper. If needed, use a pair of scissors to cut parchment to the top of the loaf pan.
Once the buckwheat mixture has sat overnight or about 12 hours, preheat your oven to 350℉
Pour the buckwheat dough into the loaf pan.
Evenly sprinkle the top of the dough with sesame seeds.
Place in oven and bake for 90 minutes. It is done when golden brown and firm.
Let bread cool before cutting into slices. Waiting makes it easier to cut and improves the texture.
If the center of the bread is a bit doughy, toasting the slice will dry any doughy center.

Notes

What if the dough doesn't rise?

If the temperature is too cool in your home, you may find the dough doesn't rise. If you have a "Proof" setting on your oven, use it and place the dough in the oven to rise. If you don't have a proof setting, turn the oven light on and keep it on, it alone will warm the oven.

Another way to get a warm space for the dough to rise, is to preheat the oven to the lowest temperature. Once it is preheated - turn it off, then place the dough in to rise.

Another reason the dough may not rise is your water. Try to use filtered water, as municipal and city water from your tap may contain chlorine that dough doesn't like it.

How to Store Buckwheat Bread

Once the bread has cooled, slice to desired thickness and place in a freezer bag or container. It can stay in the freezer for up to 3 months.

When you want a slice, place a piece in your toaster to toast to the crispness you like. Enjoy!

Sweet or Savory Buckwheat Toast Snacks

Savory: Toast a slice of the bread then spread with no oil or tahini hummus. Layer on steamed greens and some sauerkraut that has excess liquid squeezed out from it. Add chopped tomatoes and a salt-free seasoning on top.

Sweet: Spread toast with no-sugar jam. Get the recipe: Berry Jam

Nutrition