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.
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.
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.
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.
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.
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.
Other bread and pancake recipes you might like
- Oat flour pancakes
- Buckwheat wraps
- Oat milk whole grain bread
- Apple cinnamon bread
- Vegan rolls
- Vegan buckwheat and banana pancakes
- Vegan Focaccia Bread
- Vegan lemon poppy seed loaf
- Vegan everything bagels
- 5-Ingredient banana bread
- Turmeric bread
- Red lentil wraps
*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!
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📖 Recipe
Easy Buckwheat Bread (No yeast, No kneading!)
Ingredients
- ¼ cup chia seeds - whole
- 1 ½ cup water
- ⅓ cup almond butter - or other nut/seed butter
- 2 cups buckwheat flour
- ½ cup sunflower seeds
- 3 tsp baking powder
- 1 tsp salt
- 1 cup water
Instructions
- Pre-heat the oven to 350°. Line a loaf pan with parchment paper (I used a 4.5 x 8.5 in).
- In a medium bowl, combine the chia seeds with the water (1 ½ cup) and let it sit for 10-15 minutes.
- In a large bowl, combine the buckwheat flour, sunflower seeds, baking powder and salt.
- Once the chia-water mixture is done resting (it should look like a gel), then add the almond butter to it and whisk to combine. Make sure it is super smooth and creamy with no nut butter lumps anymore.
- Transfer the chia-nut butter mixture to the buckwheat flour bowl along with the extra 1 cup of water and stir using a spatula. Try not to overmix and scrape the sides and bottom of the bowl to make sure there are no dry areas anymore. The dough should be thick and sticky.
- Transfer to the prepared loaf pan and cook for 1 hour 20 minutes. Let the bread cool down for a few hours before slicing (it will keep setting as it cools down). Enjoy!
Video
Notes
- The bread can be kept at room temperature for 2-3 days. Even better, slice the whole bread, then store in a container in the fridge for up to 7 days. Then, you can grab and toast the bread without any fuss. The slices can also be frozen, although I noticed that the bread would break/crumble a little easier after thawing.
- To make this bread nut-free, then use pumpkin seed butter in place of the almond butter.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
NUTRITION
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Hi Jess! Are the Chia seeds used to bind he recipe together? Could they be substituted for flax seeds? Thanks
Hi Sarah! Yes, the chia seeds are helping to bind the ingredients together. But, you have a good question, I also wonder if flaxseed would work since they often can be swapped in baking recipes, although usually for smaller amount. I would expect a texture a little different and make sure to first grind the flax before using. Let me know if you try it! 😊
The recipe calls to combine a quarter cup chia, one and a half cups of water. Is this the correct ratio? Seems like a lot of water.
Hi! Yes, this is the right ratio 😊
Your recipe looks amazing. I’ve been experimenting with sourdough buckwheat where you soak the groats then blend it. I’ve even started a buckwheat sourdough starter.
I was wondering if you could add some sourdough starter to this - just mix it in with the cup of water at the end. Do you think that might work to help it rise? Or sprout some groats & add them?
I like sourdough bread for its health benefits but the recipes I’ve made are only make loafs that are 2- 2 1/2” high. They don’t rise much.
Hi Vicki! Thanks so much for your comment! I am not sure that sourdough starter would help this bread rise since it is made entirely with buckwheat flour, which is naturally free of gluten. This is why this bread is meant to be on the denser side since there is no regular flour used. I hope this is helpful and let me know if you have more questions! 😊
Hi ! I love the bread and have made it exactly to recipe twice now, only problem I have is that the top and sides of the bread seem to separate from the stuff inside? Like the top cooks too quickly and rises whilst the middle stays as is? It means the top detaches from the loaf- Any help appreciated!
Hi Bella, thanks for your feedback! I see what you mean, mine also gets a little more crusty on top and might break more easily on the sides, but it does not usually separate like you describe. I am so sorry yours didn’t turn out better! I wonder if you loosely cover the top mid-baking, if that would slow down the crust from baking or drying too much. I hope this is helpful! 😊
Hey Jess, I am also experiencing similar issue. Do you recommend adding less baking powder and a bit of baking soda instead? So far I have only tried what was in your recipe, but the top gets extra crusty and bread doesn't rise very much. Wondering if it could be related to baking soda. Or maybe cooking temperature. Tastes great though 🙂
Hi Kristine! Thanks for your feedback, I'm sorry it did not turn out perfect! Yes, it could be related to the baking powder, but also the strength of the oven. I would check the expiration date on your bottle of baking powder (it loses its leavening power overtime) and maybe bake the bread for longer (you can cover loosely at the end if it is crusty enough on top but the center needs more cooking). Hope this is helpful! 😊
Hi, made the bread exactly as stated, turned out sooo delicious! Loved it, new to buckwheat. Shared the recipe with a friend. I'm about to bake another loaf tonight. Thank you.
Hi Mary, I'm glad you like it, thanks so much for your comment! 😊
Followed the recipe exactly. It tastes so, so good!
Hi Dee! Oh, I'm glad you liked it, thanks for your comment!
Hello Jessica, thanks for the recipe!! The bread tastes so awesome and with a hint of almond butter smell (made my own almond butter). I've got the middle of the bread still a little moist. I'm using a silicone mold and wondering would it be better to use a tin mold? Please advice. All in all, the bread taste really yummy good 🙂
Thanks for your comment! Oh, I am sorry it wasn't cooked all the way through! I have not tested this recipe with a silicone mold, so I am not sure. Depending on the oven, you might need to bake it for a little longer?
Hello is it 350 degrees Celsius temperature?
Thanks
Hi Teresa! It's in Fahrenheit (Degrees F). 😊
Finally a whole grain bread that is incredibly moist!!! I feel like it has the moistness of banana bread. I can’t wait to experiment with different grains and nut butters.
Thanks for your comment Stacie!! 😊
I have made this three times now and will make it again! I love it and have found it a very forgiving recipe. First time I added a bunch of herbs and garlic and as I didn't have sunflower seeds I used whole buckwheat kernels, and it was delicious. Second time I made it into a raisin toast/ fruit bread with lots of dried fruit and some oats, and third time I didn't have quite enough buckwheat so used some spelt flour, and tahini instead of almond butter. Every time it's great. Sometimes just more moist than others but I always toast it anyway! Tonight I think I'll do the herby version again with a bunch of random seeds and serve with an Ottolenghi lentil stew. Boyfriend loves it too!
Hi Steph! This sounds great! Thanks for all the info 😊 I'm tempted to try the raisin-oat one, yum!
Can this recipe work in half for smaller loaf pans?
Hi Karen! I think it would work, although you will have to watch closely and bake them less longer. 😊
Good Morning, Jessica!
I stopped back by to get this recipe again, as I made this bread at Thanksgiving time. Just wanted to let you know that this bread is not only easy to make, but delicious, and even better, so nutritious! I am using Bob's Red Mill, Buckwheat flour, organic, whole grain. This flour is high in fiber and has a good dose of protein so I feel great eating as much as I want! Thanks so much for sharing your recipe and Merry Christmas!
Hi Marlena! Thank you so much for your kind message, I'm so glad you love this bread and Merry Christmas to you and your family! 😊
This was so easy to make, nice dense full flavor! Thanks for sharing this wonderful recipe, can’t wait to make another loaf 👍🏼!
Hi Joey, thanks so much for sharing! 😊
Making this again. What a yummy bread...I changed out the water for 3 eggs and makes a perfect loaf. Great as is, or with avocado and tomato. Haven't tried it toasted yet...thank you for a great find
Hi Tanya, thanks so much for your comment! I'm glad you like it 😊
Can this bread be made subtitling blanched almond flour and olive oil, instead of almond butter to make it without almond skin to reduce lectins? Thanks
Hi! I am not sure, I haven't tried it. I'm sorry this is not helpful!