This soft and fluffy Buckwheat Bread is made oil free and without yeast. It’s easy, quick, vegan and gluten free that’s made with simplest ingredients and requires no kneading. Its budget friendly and perfect for all year round.
I love baking breads because this gives me an opportunity to bake with the healthiest ingredients.
Moreover, I do not use any fancy ingredients and use my pantry staples always.
Along with my apple buckwheat cookies and hot chocolate buckwheat pancakes this vegan buckwheat bread is my recent favorite.
I also baked my famous vegan chocolate cake with it and turned out super awesome. My friends love it and the kids are crazy for it.
Hence, I found a healthier, gluten free flour to feed the crowd without them knowing that all those recipes are healthy.
What is buckwheat?
Buckwheat flour is a ground form of commonly known as buckwheat groats. It is treated as grain but its not cereal or grass. In fact, it is a fruit that is closely related to rhubarb. Sometimes, it is also called pseudo cereal.
Health benefits of buckwheat flour.
Its rich in fiber which in turn helps in regular bowl movement. It plays a vital role in controlling blood sugar levels.
Baking with buckwheat flour.
It’s the easiest flour to bake with and is very easy to handle. Even though it has wheat in its name yet it is gluten free. Also, even being gluten free it binds well and rises quite well. Moreover, after baking you cannot even taste it and the recipes are made without hassle.
This buckwheat flour bread has a great texture and the fastest bread I have ever baked so far.
In less than an hour a healthy and delicious bread gets ready easily without too much sweat.
Its perfect to serve with vegan ricotta cheese, cottage cheese and apple jam.
Today, I am here to share this buckwheat bread recipe with you.
Ingredients you will need
Dairy free milk
I have used these easily available ingredients in this recipe which you may buy from any local grocery store. However, I have provided links to few of them here for your convenience.
If you plan to buy from these affiliate links then I get a small commission which in turn encourages me to bring in more delicious recipes for you all.
Buckwheat flour – its darker in color and easy to bake with. It makes a sticky dough and rises quite ok. It hardens the bread a bit after few days so toast it before serving for the best results.
Chia seeds – this is an excellent egg replacer. Its high in protein and fiber and binds the ingredients well also.
Dairy free milk – I used oat milk here for a creamier version and also to make this buckwheat bread nut free. However, any milk works here.
Sunflower seeds – make sure to use raw, unroasted ad unsalted ones for the best results. Its high in fiber and are loaded with other nutrients.
For detailed measurement of the ingredients, please scroll down to the printable recipe card.
How to make Buckwheat Bread
Firstly, in a large mixing bowl, I mixed in buckwheat flour, baking soda and salt and kept it aside.
Secondly, I soaked chia seeds and kept it aside.
Next, in a microwavable bowl, I combined dairy free milk, water and maple syrup and warmed it in microwave for only 20 seconds.
Thereafter, I folded in soaked chia seeds, warm wet ingredients into the dry ingredients.
Afterwards, I whipped it into a thick sticky batter.
Then, I spooned it out in a prepared 8-inch bread pan and shaped it by smoothening its top with a flat spatula.
Later, I covered its top with sunflower seeds well and pressed it gently.
Then, I placed it in the middle rack of the oven and baked it for 35 minutes.
Once done, I turned it off and let it rest in the warm oven for 1 minute. Then, I took it out and let it cool down on a flat counter surface.
Lastly, I took it out along with the parchment paper and sliced it.
We enjoyed it fresh immediately and then refrigerated the leftovers for longer shelf life.
I was totally surprised by its softness and deliciousness.
- Soak chia seeds in warm water and keep stirring it until it thickens. This saves time and forms jelly like consistency quickly.
- It is important to microwave the wet ingredients only to a bit warmer than room temperature. It should not be very hot.
- Most importantly, while topping it with the sunflower seeds do not press too much at the top. A gentle press with fingers is enough so that the seeds stick to the batter.
How long does it last?
Slice and store in an air tight container at room temperature for about 1 week and in the refrigerator for 4 weeks. Toast it before serving for the best taste.
Yes! I made it oil free and this flour is a whole grain rich in fiber and other nutrients. I also added chia seeds for protein and so, therefore, this can be enjoyed every day.
Since its yeast free and not regular flour, it does rise but not as much as all purpose or whole wheat bread. However, it rises enough to make it soft and fluffy and delectable in taste.
It has an earthy, nutty and a mild bitter taste to it. But overall, it has a good taste and very different from other store-bought breads.
Hungry for more? If you are enjoying this recipe then you might like my other bread recipes too.
Whole Wheat Bread
Roasted Onion Oatmeal Bread
Butternut Squash Cranberry Bread
Savory Sweet Potato Bread
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with 5-star ratings. In addition, you may tag @kiipfit on Instagram with your recipe remake images because we would love to see what you cooked.
You may also check out my cookbooks for everyday comforting vegan recipes.
- 2 1/2 cups buckwheat flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp chia seeds (soaked in 1/4 cup warm water)
- 1/2 cup dairy free milk
- 1 cup water
- 2 tbsp maple syrup
- 1/4 cup sunflower seeds (raw, unroasted, unsalted)
- Preheat oven at 350-degree Fahrenheit and prepare an 8-inch bread pan with a parchment paper.
- In a large mixing bowl combine buckwheat flour, baking soda and salt. Mix well and keep it aside.
- In a microwavable bowl combine dairy free milk, water and maple syrup and microwave it for 20 seconds. It should not be very warm but a little warmer than room temperature.
- Now, fold in the warm liquids and soaked chia seeds in the flour mixture and mix it well into a sticky and thick batter.
- Spoon it out in the prepared bread pan and top it with sunflower seeds making sure to cover its top thoroughly. Gently press the seeds into the bread with your hands. Should be a gentle press so that the seeds stick to the bread. Do not press it hard because we do not want to change shape or else it may not rise also.
- Place the bread pan in the middle rack of the oven and bake it for 35 minutes. Once done turn it off and let it rest in the warm oven for 1 minute. Take it out and let it cool down on a flat countersurface. Then, gently, take it out along with the parchment paper and slice. Enjoy immediately or store it.
- These tastes excellent when fresh out of the oven. Slice it while its slightly warm and smear lots of peanut butter.
- How to store: Let it cool completely and slice the rest of the bread, then store it in an air tight container at room temperature for about 1 week or refrigerate for about 4 weeks.
- This recipe makes about 14 slices and the serving size is 1 slice per person.
- Oat milk works best as dairy free milk for this recipe.
- Make sure to soak chia seeds in warm water before starting with the recipe.
- How to soak chia seeds: combine chia seeds and warm water and keep stirring it with a spoon until it thickens and forms jelly like consistency.
I have another question sorry!
This recipe is intriguing.
I often make breads with baking soda (we call them ‘soda breads’) but there is always an acid in the recipe to react with the baking soda and cause the bread to rise. Most usually it is yoghurt, buttermilk or lemon juice. Which of your ingredients is acidic and react with the baking soda? I would love to know the answer to this.
Is the topping optional? And is the non dairy milk just for taste or does it have another purpose?
I love buckwheat.