One-ingredient buckwheat bread recipe

This wholesome and satisfying buckwheat bread has one ingredient only – buckwheat. It is super easy to make. The only thing it requires, it is planning ahead of time. When…

close up photo from the slice of buckwheat bread on a chopping board

This wholesome and satisfying buckwheat bread has one ingredient only – buckwheat. It is super easy to make. The only thing it requires, it is planning ahead of time.

When I first tried this bread recipe I wasn’t sure it was going to work. After all, it has one ingredient only – buckwheat. Even after I put it in the oven and was watching it baking, I still had my doubts and thought I just wasted half a kilo of buckwheat… BUT… once I tried it… it was clear, it was not a waste!

As you might know, I have been following a gluten-free diet for some time now. In general, I don’t have any problems with my dietary restrictions. I cook most of our meals from scratch and don’t really miss anything. However, I can not go without bread. It might not be a big problem to find delicious gluten-free bread at the supermarket, but it usually comes with a big price tag. Good quality gluten-free bread is made with almond flour, sorghum flour, or buckwheat flour which are not the cheapest on the supermarket shelves. While I don’t say this recipe is cheap, it is still way cheaper than buying bread from a bakery and it tastes really really good.

What does buckwheat bread taste like?

If you like buckwheat, as much as I do, you will find this bread delicious! It has a subtle buckwheat taste, is soft and dense inside, and crispy and crunchy outside. It is slightly sweet, filling, and very satisfying. I guess this bread tastes very authentic, the way our ancestors would make and eat it.

Is this gluten-free bread healthy?

Yes, yes, and yes! Buckwheat is very nutritious and many people consider it a superfood. It is a good source of protein, fiber, and healthy complex carbohydrates. The most important, even if it is called buck- WHEAT, it is not a grain and is absolutely gluten-free.

Is it easy to make?

This bread recipe is so simple a child could do it, but you will need to plan ahead. The buckwheat groats need to be soaked overnight and then the dough fermented for 24 hours. So it will take some time, 38 hours exactly, from start to finish, but there is no actual mixing or kneading involved. All you will need is a food processor (something like this one) to blend the soaked buckwheat with some water.

How to make it

  • Wash the buckwheat groats in a colander under running water for a couple of minutes.
  • Put the buckwheat in a large glass bowl. Add 2 litres of water and let soak the buckwheat for 12 hours or overnight. 
  • After 12 hours, drain the water from the buckwheat in a colander. Do not rinse the buckwheat.
  • Put the buckwheat in a kitchen blender and add 1 cup of water (250 ml)
  • Add a pinch of salt and blend it briefly. You will have a runny yoghurt-like mixture that still has some texture.
  • Leave the dough ferment for 24 hours. It will rise to 1.5 times its size.
buckwheat dough
  • Preheat an oven to 200’C (400’F)
  • Prepare a tin loaf by greasing it with some olive or coconut oil and transfer the batter into the tin. I use non-stick silicon bread pan.
buckwheat dough in a bread tin
  • Sprinkled some sunflower and chia seeds on top (optional).
  • Bake for 1.5 hours. Once the bread is cool enough to handle, remove it from the bread tin and let cool on a cooling tray completely.

Enjoy!

What to serve it with

You can use this bread any way you would use your regular bread. You can top with mashed avocado, hummus, or just butter and jam. It also tastes great toasted, with some hearty soup.

How to store

You can keep this bread in an air-tight container in the fridge for a week.

If you would like to freeze it, slice the bread before freezing it. The bread should be completely cooled before freezing it. Put some baking paper between the slices so that they don’t stick together. Put them in an air-tight container or in a freezer bag. Take a slice out when you need it and warm it up in a toaster. Do not defrost and freeze bread again.

Varaitions

Try this recipe by adding some:

  • dried fruit, such as dried cherries or raisins
  • nuts, try walnuts and macadamia nuts, they taste great
  • seeds, flaxseed, or sunflower seeds
  • herb, Italian herbs is my favourite

Q and As

Can I use toasted buckwheat?

Yes, you can. However, it will have a much stronger buckwheat flavor. If you like roasted buckwheat, go for it.

Can I use activated buckwheat?

Yes, absolutely

Should I add some baking powder to make the bread lighter?

No, it won’t affect bread texture.

Is this bread gluten-free?

Absolutely gluten-free. It is also dairy, east, and grain-free.

If you are looking for a healthy and delicious gluten-free bread recipe, look no further.

One-ingredient buckwheat bread recipe – printable

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close up photo from the slice of buckwheat bread on a chopping board

Delicious one-ingredient buckwheat bread


  • Author: Elena Elliott
  • Total Time: 37 hours
  • Yield: aprox. 12 slices
  • Diet: Gluten Free

Description

This wholesome and very satisfying buckwheat bread might change your life. It is like magic, made with one ingredient only – buckwheat. 


Ingredients

Scale
  • 500 g organic raw buckwheat groats
  • Pinch of salt
  • Water

Instructions

  • Wash the buckwheat groats in a colander under running water for a couple of minutes.
  • Put the buckwheat in a large glass bowl. Add 2 litres of water and let soak the buckwheat for 12 hours or overnight. 
  • After 12 hours, drain the water from the buckwheat in a colander. Do not rinse the buckwheat.
  • Put the buckwheat in a kitchen blender and add 1 cup of water (250 ml)
  • Add a pinch of salt and blend it briefly. You will have a runny yoghurt-like mixture that still has some texture.
  • Leave the dough ferment for 24 hours. It will rise to 1.5 times its size.

buckwheat dough

  • Preheat an oven to 200’C (400’F)
  • Prepare a tin loaf by greasing it with some olive or coconut oil and transfer the batter into the tin.

buckwheat dough in a bread tin

  • Sprinkled some sunflower and chia seeds on top (optional).
  • Bake for 1.5 hours. Once the bread is cool enough to handle, remove it from the bread tin and let cool on a cooling tray completely.

Enjoy!

buckwheat bread on a chopping board with one slice laying along the bread

Notes

This bread will stay fresh in an airtight container in the fridge for up to two weeks. 

You can also slice the bread and freeze it in a freezer bag. 

You can add any seeds or nuts to this bread if you like. If you do, add them just before you bake the bread, after the dough is fully fermented.

  • Prep Time: 5 minutes
  • Category: Bread
  • Method: oven cooked
  • Cuisine: European

Keywords: gluten-free bread, buckwheat bread,

If you liked this one-ingredient buckwheat bread, try my BEST GLUTEN-FREE BREAD EVER

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