Buckwheat Bread

Homemade buckwheat bread is a gluten-free and tasty baked good. It makes no difference whether you prepare quick bread or yeasted bread, and whether you bake it in a loaf pan or a freeform artisan bread pan. Unfortunately, wheat bread is becoming increasingly difficult to find as it is mostly genetically modified.

Making gluten-free bread nice, soft, and fluffy is a challenge to perfect on the first try. Bread making is an art that yields tender, mild bread with a crunchy top and a texture remarkably similar to whole wheat bread! When you get it right, you wouldn’t even know it was gluten-free and dairy-free. I enjoy using it for avocado toast or spreading jam or honey over it. This gluten-free brown bread is destined to become a favorite, no matter how you eat it!

Baking bread has become a form of therapy in itself. According to macrobiotics, buckwheat contracts Yin in nature, which helps enhance concentrated attention. Buckwheat’s flavor, aroma, and properties transport you to the present moment. Let go of the distractions; buckwheat will help you focus on what truly matters.

Chia seeds are added to the bread to help it rise, soften, and provide an extra boost of the rich magnesium found in buckwheat. In addition, they are high in omega-3 fatty acids, which aid immunity, maintain balanced blood pressure, and support heart health.

Print Recipe

Buckwheat (Sourdough) Bread

Bread – All natural

Serves: 8

Prep Time: 30 minutes – Cooking Time: 25 minutes – Total Time: 55 minutes

Buckwheat (Sourdough) Bread is a gluten-free, nutrient-dense bread bursting with wholesome, flavorful goodness.

Ingredients

• 550 gm whole buckwheat grain to knead into dough
• 280 gm water a little more than 1 cup
• 1 cup chia seeds soaked in water
• 1 teaspoon agar agar powder
• 1 tablespoon dark brown sugar
• 1 tablespoon coconut butter
• 250ml coconut milk
• 1 teaspoon baking soda
• 10 g salt

Instructions

Using bread maker

1

Place all ingredients into the bread maker and let it do the work while you enjoy a lovely warm bread.

Going manual

2

In a bowl, mix all the dry ingredients.

3

Add buckwheat flour (from the ground buckwheat grain), baking soda, salt, agar agar powder, and dark brown sugar, and mix well.

4

Slowly add part of the water while mixing into the dough, then add all the coconut milk, chia seeds soaked in water, and coconut butter.

5

If the dough becomes sticky, add a little extra flour as needed. Ensure the dough is not sticking to your hands during kneading; this process is essential for softening the bread.

6

Mix thoroughly until the dough forms a ball, cover the bowl, and let it rest in a warm place for 20 minutes.

7

Knead the dough again for 10 minutes and then set it aside in a warm place for 30 minutes.

8

Line a bread tray with coconut butter and dust around the mold tray with flour.

9

Place the dough into the mold and bake in a preheated oven at 200 °C / 390 °F for 30 minutes. After baking, check that the bread has risen and then remove it from the oven.

10

Transfer the bread to a wire rack to cool slightly before removing it from the tray completely.

11

The process may require a few tries to perfect, so don’t be discouraged if it isn’t right the first time. You can also add nuts and raisins for a different taste and texture.

Nutrition

• 377.7 Calories
• 59.4g Carbohydrates
• 0.0mg Cholesterol
• 12.8g Fat
• 13.3g Fiber
• 12.4g Protein
• 637.0mg Sodium
• 0.0g Trans fat