Buckwheat Bread

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.

Course Bread

Cuisine American

Keyword buckwheat bread recipe, glutenfree buckwheat bread, how to make buckwheat bread, vegan buckwheat bread, yeast free buckwheat bread

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 107kcal

Author Gunjan

Ingredients

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)

Instructions

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.

Notes

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.

Nutrition