Easy Buckwheat Bread (No yeast, No kneading!)

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.

4.97 from 30 votes

Easy Buckwheat Bread (No yeast, No kneading!)

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.

Prep Time10

Cook Time1 20

Total Time1 30

Course: bread, Breakfast

Cuisine: American

Keyword: bread, buckwheat bread, gluten-free bread, homemade bread, vegan recipes

Servings: slices

Calories: 192kcal

Author: Jessica Laroche

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