Easy Buckwheat Bread (No yeast, No kneading!)

Published: May 10, 2021 · Modified: Mar 19, 2023 by Jessica

Making a homemade buckwheat bread can be SO easy and simple! This recipe calls for 6 simple ingredients and you won’t need any yeast, kneading the dough nor rising time to prepare it. It makes for a healthy, gluten-free and super filling bread that’s perfect for morning toasts or snacking.

Showing is a homemade easy buckwheat bread that's about half sliced. There are a few slices around the bread that are topped with peanut butter, yogurt and fruits.

You might have heard of my love for buckwheat before. I have talked about it in my buckwheat wraps or buckwheat pancake posts: the intense hearty, roasted and nutty flavor from the grain-like seeds is just so satisfying. I grew up eating buckwheat regularly and I still get excited to include it in my meals, so I feel more than enthusiastic to share this new buckwheat recipe with you guys.

And this extra easy vegan buckwheat bread is definitively a new favorite. It makes for more of a dense bread that “sticks to your ribs”, so if you hate to get hungry at 10 am, then this bread is a must-try. You can prepare it ahead of a busy week to have nourishing breakfasts later without much effort.

Overhead view on a easy buckwheat bread on a cutting board with a few pieces sliced off. There are some of the slices that are topped with peanut butter, yogurt and fruits.

And if you are like me, you might feel terrified to make your own bread. The use of yeast and having to rise the dough before cooking can be just too much hassle if you are super busy. This bread is so darn easy though! You will combine the simple ingredients in a bowl, then cook in a loaf pan. No rising, no kneading, it’s so straight forward that everyone can make it, really.

This simple homemade bread recipe can also fit most diets: it is dairy-free, oil-free, egg-free, gluten-free and completely plant-based. It is an all-purpose bread that tastes delicious with either sweets vs savory toppings and can be used as a side for a light soup to make sure you won't go starving too soon after.

Close up on a homemade buckwheat bread that was just cooked and still is in its baking dish

What is buckwheat?

Contrary to its name, buckwheat is completely unrelated to wheat. It is a gluten-free pseudocereal that comes from a domesticated flower grown in the USA (Fagopyrum esculentum) and Asia (Fagopyrum tataricum). It has a unique pyramidal shape with a light beige-brown color.

Buckwheat is actually a grain-like seed of a flowering plant that's related to rhubarb and sorrel. It is called a pseudo grain for its similar characteristics and kitchen usages to most grains, but biologically it's totally separate (most grains come from a type of grass, not a flower like in the case of buckwheat). Other example for pseudo grains are quinoa and amaranth. It is also called ancient grain and has been cultivated for over thousands of years!

Ingredients for this simple buckwheat chia bread

Buckwheat flour: I used the buckwheat flour from A Arrowhead Mills.
Chia seeds: You will need plenty of chia seeds to make it. This ingredients not only adds lots of nutrients to the bread, but also acts as a binder to help have the bread hold well together. Whole chia seeds are used for this recipe.
Baking powder: Since the bread does not contain any yeast, then the baking powder helps the dough rise slightly while cooking.
Almond butter: The almond butter helps create a great texture in this oil-free bread recipe.
Sunflower seeds: They adds more nutrients, but also a great crunchy texture to the dense bread.
Salt + Water.

Showing are the ingredients needed to make this recipe: flour, salt, baking powder, chia seeds, sunflower seeds and almond butter

How to make this chia buckwheat bread

Prepare the chia gel by combining the chia seeds with water (1 ½ cup). Stir well and let the mixture rest for about 10 minutes.

Then, add the almond butter to the chia gel. You will have to whisk for about a minute so the almond butter is completely dissolved into the gel. It should look like a slimy creamy mixture. Set aside.

Combine the buckwheat flour, baking powder, sunflower seeds and salt together in a large bowl and stir.

Finally, add the chia gel mixture to the dry ingredients along with the extra 1 cup of water and stir the dough until well combined without any dried pockets of flour at the bottom (I used also a spatula to scrape the sides and bottom). The dough should be thick and sticky.

Transfer the dough to a loaf pan (that’s covered with parchment paper, I used a 4.5 x 8.5 in) and cook for 1 hour 20 minutes. Let the bread completely cool down before taking it out of the loaf pan and cut in slices.

There is a white bowl with a chia gel mixture.

There is a white bowl with a chia creamy mixture.

Overhead view on a buckwheat bread that was just taken out of the oven and still is in its baking dish.

Watch how to make it

Can I used whole buckwheat groats to make it

Yes, you can. This will add an extra step to the recipe: making a homemade buckwheat flour. It’s simple to make, as long as you have a high-speed blender (can also use a coffee grinder). You will have to make sure the flour is as fine as possible, so you will have to blend for long enough until you reach the right texture. You can also make flour using buckwheat flakes if you want to ease the process.

Gluten-free buckwheat bread serving suggestions

Definitively, the best way to enjoy that bread is in the form of toasts or open sandwich style. The unique hearty flavor of this bread goes well with both savory and sweet toppings, so you can really get creative and change up your toast every morning. Simply toast the slices first and top with your favorite garnishes. Or serve it alongside a high-protein savory breakfast bowl!

The old classic jam would of course be delicious, but try also combining peanut butter with banana, pumpkin seed butter with pear or coconut yogurt with strawberries. If looking for a savory toast, then avocado toasts with sliced tomatoes and a sprinkle of kosher salt would be delicious (or try these Mexican style black bean avocado toasts!). I also love topping with an eggless salad for a super filling lunch or simply spread with vegan cream cheese. Try also spreading a cashew ricotta with a good drizzle of balsamic vinegar and fresh basil for a delicious filling lunch.

Storage tips

Once the bread has cooled down, I like to slice the whole loaf and store them in a large plastic bag or closed container in the fridge. It will stay fresh for up to a week if you don’t let it dry.

I did freeze a few slices and although the extremities (mostly the crust) were falling apart a little more after thawing, it was still good. It can be a good option if you cannot eat the whole bread within a week. You can transfer the slices straight from the freezer to an oven toaster. If using a regular vertical toaster, then be careful when taking the slices out as it is can crumble easier.

Showing is a buckwheat bread that's on a cutting board with a few slices that were cut. There is the knife used to cut the bread on the side.

Other bread and pancake recipes you might like

*THANKS TO MY SISTER SONIA WHO HELPED DEVELOP AND TEST THIS RECIPE*

I hope you enjoy this buckwheat bread recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.