Soft Pliable Buckwheat Bread Recipe (2024)

A healthy recipe for buckwheat bread made with buckwheat flour and a mix of other gluten free flours. To make this buckwheat flour bread soft and pliable you’ll need yeast, egg and natural plant based thickeners. There is no kneading involved and the hydrated dough offer large air pockets in the crumb. Enjoy your buckwheat bread in a sandwich, toasted or save for later by freezing.

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Buckwheat Bread Recipe

This buckwheat bread recipe is simple and customizable, the ingredients come together quickly in just one bowl. It requires about 25 minutes or less of“hands-on dough” the rest of the time is“hands off”time, in that the dough will be resting, raising and baking.

Just like my pumpernickel bread with buckwheat flour, this recipe for buckwheat bread uses a combination of gluten free flours, the difference is that is doesn’t need a sourdough starter. But if you’re fine with gluten, just use all purpose flour along with buckwheat flour. See more info below.

If you’re interested in making a buckwheat sourdough bread, you can use this gluten free sourdough starter recipe as a guide for making your own sourdough. You just need to replace the rice flour with buckwheat flour, and the rest of the process is basically the same.

I use sourdough in many gluten free bread recipes where I’m not using yeast, eggs or gums, like this white gluten free sandwich bread, this banana bread or these gluten free buns. And I even have a gluten free baguette recipe in my GF DF Cookbook.

Even though baking bread with buckwheat flour is not a common thing,I think buckwheat is actually quite appealing in all kinds of baked goods.The buckwheat crackers recipe which I posted a while ago proved to be one of reader’s favorite.

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Buckwheat Bread Ingredients

For making this recipe for buckwheat breadyou need the following:

• Buckwheat flour – buckwheat flour can be particularly tricky, it’s structure in baking breads can vary according to it’s quality. A finer and lighter flour will yield a fluffier buckwheat bread.
• Flour (wheat or gluten free) – replacing all of the flour in a recipe with (gluten-free) buckwheat flour is not going to work, the bread will not rise and will be hard and dry. That’s why I’m going to use a good proportion of other gluten free flours besides buckwheat flour. I’ll be using my gluten free flour mix, but you can use your favorite if you wish, including regular all-purpose flour (see notes below for that).
• Psyllium husk – is the crucial ingredient in gluten free bread baking. Itacts as a binder, and it gives this buckwheat bread elasticity and pliability. Using the husk gives a better result than psyllium powder, so make sure to use that.
• Flax seeds – ground into flour like consistency. They will help with texture and reduce the gumminess.
• Fat – oil or melted butter will work, it has the role of softening the bread texture.
• Egg – the egg will help with the texture and structure. Beating the egg also helps with getting a softer fluffier texture.
• Sweetener – maple sugar or honey are great, but it’s totally up to you. I’m using this for activating the yeast.
• Acid – lemon juice or apple cider vinegar will work. This will help with the taste, and provide a little tang.
• Yeast – dry yeast is necessary for this type of gluten free buckwheat bread if you want a fluffy sponge like texture. I also tried the same recipe without yeast, only using baking powder or in combination with baking soda, it was a total fail. The bread didn’t rise much and had a very gummy texture. The taste was also not impressive.
• Water (warm, ideally at 105F degrees).
• Salt – will enhance the flavor.

Find the complete printable recipe with measurements below.

How To Make The Buckwheat Bread

First we’re going prepare the flour. In case you need to make the gluten free flour mix yourself, make sure you have it ready before starting. Also finely grind the flax seeds with a coffee grinder.

Step 1. Activate the yeast:

• In a 1/4 cup of warm water dissolve a 1/4 oz yeast packet (I used red star) and 1 teaspoon of sugar. I used maple sugar instead of white sugar.
• Let it activate (puff up) while you prepare the rest.

Step 2. Soak the psyllium husk and flax seeds in liquid:

• To start you need the psyllium husk and ground flax seeds to expand so they could provide the necessary binding properties.
• So, in the warm water (1 ¼ cup) add the psyllium and the ground flax seeds. Mix until hom*ogenous. The mixture will transform into a loose gel very quickly.
• To that add the rest of liquid ingredients (the oil or melted butter, the apple cider vinegar, honey and the beaten egg), mix to combine. Set aside.

Step 3. Combine all the dry ingredients and mix everything together:

• Then add the flours and salt, gently mix until barely incorporated.
• Finely add the activated yeast and mix until well combined. You can use a silicon spatula for mixing. The dough should look slightly sticky and soft.

Step 4. Bake the buckwheat bread:

• Transfer the dough into a loaf pan. I used a non-stick 8 x 5 inch bread loaf tin with 4 Inch high walls and a 6.5 cup capacity from Jamie Oliver. If yours is not non-stick then line it with parchment paper.
• Smooth the top with your spatula and gently press to round the corners and sides.
• Sprinkle the surface of the loaf with seeds or crushed nuts if you like.
• Cover with plastic wrap or a towel and let it rise for 50 minutes or up to an hour.
• Bake the buckwheat bread at 350F for 50 minutes.
• Let the loaf cool for at least 10 minutes in the pan, before removing and cooling fully on a wire rack.
• Let it cool completely before slicing with a serrated bread knife.

Related: Soft Gluten Free Wraps / Tortillas (Vegan)

Buckwheat FAQs

Recipe Variations & Substitutions

• Make vegan buckwheat bread: if you omit the egg you need to replace that moisture with something similar in texture (something like apple sauce or vegan yogurt). Otherwise it might yield a crumbly texture.
• Other gluten free flours that might work along with buckwheat: a combination of sorghum flour and oat flour or a combination of arrowroot flour and teff flour (the color is darker than buckwheat). But you might need to adjust the water amount, some flour tend to absorb more moisture.
• Not Gluten Free? Use all purpose white flour: use it along with buckwheat flour as a substitute for the gluten free flour mix. As a result you can omit the psyllium husk and use less water.
• Add seeds or nuts in the dough: sunflower seeds, pumpkin seed, some buckwheat groats or ground almonds will also work.
• No yeast? Unfortunately, you need it. This type of bread doesn’t produce good results with baking powder and baking soda alone. I tried it!
• Add dried fruit in the dough: raisins, chopped prunes or cranberries.
• Ways to enjoy: dunked intovegetables soups or as healthy toast snacks.

More Bread Recipes

More Recipes With Buckwheat or Buckwheat Flour

• Buckwheat Crackers | Crisps (GF, V)
• Stir Fried Buckwheat Soba Noodles (GF, V)
• Gluten Free Sourdough Pumpernickel Bread (GF, V)
• Snowflake Bundt Cake (GF, DF)
• Gluten Free Carob Cake – DF, Sugar Free