In case you couldn't tell by my page about kasha, I love buckwheat! On this page, I share the recipe I use to bake buckwheat bread in the oven. It's dead simple. It makes a loaf that's about three pounds (1.4 kgs). In the temperate climate of the South Island of New Zealand, the loaf keeps for about a week. This bread is really dense, so you can cut very thin slices. It's wonderful with salty foods, such as Pecorino (an Italian sheep's cheese). It's also wonderful with sweet foods, such as fig jam. That makes sense, because the buckwheat crepes of Brittany also go well with either savory or sweet toppings.
A Gluten-Free Bread
Buckwheat is gluten-free. So are oats, sunflower seeds, flax seeds, sesame, baker's yeast, raw sugar, sea salt and water. This makes this buckwheat bread gluten-free.
Ingredients for your Buckwheat Bread
The ingredients are listed in the order they are used.½ teaspoon baker's yeast
2 heaped teaspoons raw sugar
1 cup lukewarm water
3½ cups buckwheat flour (preferably organic)
1 cup oats (quick oats, large oats or a mixture of both)
1¼ cups seeds: ¾ cup sunflower, ¼ cup flax, ¼ cup sesame
1 teaspoon fine sea salt
1¾ cup water
Gear you will need
A measuring cup (or two)Measuring spoons (optional but recommended for precise, repplicable dosage)
A wooden spatula
A silicone spatula
A large bowl to mix the ingredients
A large bread pan
Baking paper (you can reuse it for three or four bakes)
A knife
A wire rack
First Phase: Making your Buckwheat Bread Dough
In the bowl, using the wooden spatula, mix the yeast, sugar and lukewarm water. Add all the other ingredients (don't bother mixing after adding each ingredient), then mix everything using the wooden spatula. The mixture should feel more sticky than wet. If for some reason the mixture is too dry (which can happen depending on the origin of the ingredients), add water, only a little at a time. Using the silicone spatula, scrape the dough that's trying to escape up the sides of the bowl back down with the rest of the dough.Drape a towel over the bowl, put the bowl in a warm space (perhaps on a shelf near your hot water heater), and let the dough rise for six to eight hours. That's the official resting time, but I've baked this bread after five hours, and also after letting it sit overnight for over twelve hours. It was fine.
Second Phase: Baking your Buckwheat Bread
Preheat your oven to 190°C (375°F). Line the bread pan with baking paper. With the spatula, "punch down" the dough to release gases. Scoop it all up into the pan, using the silicone spatula to get the last shreds out. With the wooden spatula, press the dough evenly into the tin, especially into the corners. Using the knife, flatten the surface and shape the bread until it pleases you. You can make some plunge cuts in the dough (halfway down into the pan) to decorate the bread and force it to break in chosen places. Bake on 190°C (375°F) for one hour and five minutes. Every oven is different, so one hour might be enough for you. To be sure the bake is complete, dip a knife in the bread. If it comes up wet, continue to bake a little while longer. (A small smudge of dough is fine.) 
Remove the bread from the baking pan and let it cool on the wire rack. For a finishing touch, you may want to sprinkle a little flour on the bread.Let me know how you like it! And please share your variations (there's a form below).
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Substitutions
Several years after posting the recipe, I'm finding the need to add this section because I have been receiving a constant stream of letters asking "can I use pumpkin seeds instead of sunflower", "can I use rice flower instead of buckwheat", and so on.The answer to these and all other substitution questions is this:
Sure! By all means, try it out. What can you lose? I'm unable to tell you exactly what to expect because I'm not a chemist and I haven't tried all combinations. But I do know that good things come from experimenting—and this is a low-cost experiment. Even the worst bread can be salvaged once toasted and lathered in your favorite sweet or salty topping. So as far as I'm concerned… Get the unicorn powder out of the pantry and get baking!
Wishing you a beautiful day,
Smiles,
Andy
1-10 of 30 Threads
Abby Damen – Wellington, NZ
September 07, 2014 - 22:21
Subject: Amazing taste, but too crumbly
Hello Andy,
This is so yummy, so happy with my first attempt at making bread. Thank you for this easy recipe. While the crust is nice and crispy, it's really crumbly and there is no way I would be able to cut it into slices thin enough to toast. Do you think I should have added more water to the mixture? About 4 hours of having the bread in the hot water cupboard, it was looking a little dry and not quite as sticky. Thanks very much in advance for your advice. Kind regards,
Abby
Joanne H – Port. St. Lucie. FL
June 26, 2014 - 08:38
Subject: Buckwheat - my first GF loaf
Found this recipe yesterday while searching for a wholesome gluten free loaf to try. Had some buckwheat on hand so I used my Vitamix to make the flour. Left the dough overnight and baked it this morning - the aroma from the oven heightened our expectations. My husband absolutely loved it! For me, the slightly sour/salty taste of the bread on its own will take some getting used to. I had some with honey and some with cheddar cheese - absolutely delicious. This loaf is definitely a keeper for my family.
Kirk – Augusta, Western Australia — Born in Bellingham
April 06, 2014 - 16:53
Subject: Pumpernickel Version
This is a great recipe. I'm working on an Almond Milk, Pumpernickel version with Organic Almond Milk, Caraway Seeds and Organic Molasses (and a teaspoon of Xanthan Gum). As I fine tune it, I'll post the full recipe. I love heavy dense European-style breads, if you do too, I think you'll like this. I'd love to hear people's opinion about Xanthan Gum. It sure helps when there's no nasty old gluten.
Reply to Kirk
Andy
April 06, 2014 - 19:04
Subject: RE: Pumpernickel Version
Hi Kirk,Thanks for sharing your ideas, your recipe sounds really fun. Would love to hear the results of your experiments.Warmest wishes,A
liza – Frankfurt, Germany
December 16, 2013 - 09:19
Subject:
Hi! I made a variation of this recipe and it turned out great! I used 1 cup cooked amaranth in place of the oats. I only needed to add 1/2 cup water (instead of 1 3/4 cup) as a result. I used 2 tsp sea salt, 1 tbsp honey (instead of sugar), 1tsp yeast, and added 1/4 cup uncooked millet.
Jess
September 22, 2013 - 17:39
Subject: How sticky is the dough?
Hi Andy,
I am trying out this recipe as I type. This is my first time making beead. I have used pure harvest brand organic buckwheat flour and oats. I have added one extra cup more of water to get a relatively thick lumpy consistency, then I left it overnight for 12 hours, this morning I realised the dough has dried up somewhat and I added a little more water so they become lumpy again before baking. May I ask how sticky the dough should be, does the dough come together easily into a ball or is it more dry-ish and breaks into big sticky lumps as I scoop into the pan? Is it normal for the dough to dry up overnight? Is it ok to add extra water after it rises? Sorry I have so many questions but I really would like to learn to make a good buckwheat bread. Many thanks, jess
Reply to Jess
Andy
September 22, 2013 - 18:23
Subject: RE: How sticky is the dough?
Hi Jess,I hope your keyboard didn't get clogged with dough since you were typing while making the bread.The dough can vary in quite a wide range of wet / sticky, so generally I would not worry about getting it "exactly right", it always seems to work in the end... Though I have never seen dough breaking in the pan, so that does seem like it could be too dry. You didn't leave the dough out in the sun in the Sahara, right? If you cover the dough and put it in a dark place, it will still dry a bit overnight, but will remain sticky and there is no cause for alarm.Anyhow, there is always a next chance.Happy loafs,Andy
Reply to Jess
Jess
September 23, 2013 - 21:11
Subject: It was still a success!
Hi Andy,
I am writing again of share the result of my first loaf --- apart from adding a lot more water since I didn't know about the consistency of the dough, I must say it is a very forgiving recipe, the result was great! I needed a lot of strength to slice the bread as it was really dense with a very hard crispy border, the bread was full of goodness and also it tasted really delicious! Now I will try to see if it is freezer friendly. I highly recommend this recipe for anyone who wants a healthy & hearty seeded bread!
Lisa and Michael – Potsdam, NY
September 14, 2013 - 00:22
Subject: Really good bread!
I made our first loaf with older yeast just to try and see if we like the bread. Amazing. We love it with olive oil! I'm going to get fresh yeast and make again. Husband took his first bite and said it's great. He wants me to make it everyday. (that might mean he's planning on eating a loaf a day. ) One thing we might do differently is we buy raw buckwheat groats and mill them in our Whispermill. Another plus for me is that you made such a non-complicated recipe. Thumbs up!!!!
Reply to Lisa and Michael
Andy
September 18, 2013 - 07:34
Subject: RE: Really good bread!
Hi Lisa, hi Michael,Thank you so much for your upbeat comment!Glad you found a recipe you like. I'm sure you'll come up with some great variations. Milling your own flour sounds like a great idea.Warmest wishes,Andy
Dani – Roy, WA
July 17, 2013 - 02:27
Subject: bread machine
Has anyone ever tried this in a bread maker? I will try this recipe next. I made bread from rice and oatmeal flour the other day and it was nice, but crumbly. Been leary of the buck wheat, simply cause of the name, and also on other sites it said that it won't rise… Hope your recipe can prove them wrong… Thanks :-)Dani
Nina – Canada
July 13, 2013 - 03:07
Subject: Buckwheat Bread
The bread looks great, just questioning size(large) of pan. Is it regular loaf pan 8 1/2 , or 9 1/2" X4". Perhaps it's the close-up pic of finished loaf… It looks wider than regular loaf
Can't wait to try.
Reply to Nina
Andy
July 22, 2013 - 10:07
Subject: RE: Buckwheat Bread
Hi Nina,The pan we've been using is a regular loaf pan. At the top, it measures 9 x 5 1/4 inches, and it's 2 3/4 inches deep.Wishing you a beautiful week,Andy
Denise РMontr̩al, Qu̩bec
May 22, 2013 - 05:57
Subject: I was skeptical
I've been baking my own bread now for years and tried this recipe on a lark. Followed the instructions but let the dough rise some 12 hours. When I punched it down, I was taken aback by the feel. No gluten, no spring. I baked the bread even though I thought it would be a bust. Boy was I surprised at how DELICIOUS it turned out to be. I highly recommend this recipe!
Lisa B – Boston MA
April 07, 2013 - 07:02
Subject: First Try at This Recipe
Delicious! Toasts beautifully in my slice toaster, doesn't fall apart on you! I LOVE it! Thank you.
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