A hearty, gluten-free bread made from soaked whole buckwheat groats blended smooth and baked into a nutty, moist loaf with no yeast and no kneading.
Calories
140kcal
Protein
5g
Carbs
26g
Fat
2g
Place the raw buckwheat groats in a large bowl and cover with several inches of cold water. Cover the bowl and let soak on the counter for at least 8 hours or overnight.
Pour the soaked buckwheat into a fine mesh strainer and rinse thoroughly under cold running water until the water runs clear. The groats will feel slightly slimy from soaking, which is completely normal.
Heat the oven to 175°C and grease a standard loaf pan generously with olive oil, then line the bottom with parchment paper for easy release.
Add the drained buckwheat, water, salt, and apple cider vinegar to a high-powered blender. Blend on high for about 2 minutes until you have a smooth, thick batter that pours slowly like pancake batter.
Pour the batter into a large bowl. Stir in the sunflower seeds, pumpkin seeds, and chopped rosemary if using. Save a spoon of seeds for sprinkling on top.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved seeds evenly over the top for a beautiful crust.
Bake for 70 to 75 minutes until the top is deeply golden brown, the sides pull away slightly from the pan, and a skewer inserted in the center comes out clean.
Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack. Let it cool fully to room temperature before slicing so the inside sets properly.
Baking bread is supposed to be complicated. Rising times. Kneading. Watching the dough like a hawk. Then along comes this Buckwheat Bread Recipe and quietly changes everything. No yeast. No kneading. No flour, even. Just soaked buckwheat groats blended smooth and baked into a hearty, nutty loaf that tastes like something from a fancy artisan bakery.
Most bread relies on wheat flour and yeast to work. This one uses whole buckwheat groats that get soaked overnight and blended into a batter. The soaking process breaks down the grain naturally, and the result is a dense, moist, gluten-free bread with a rich earthy flavor that pairs with everything.
You cannot skip the soaking step. Buckwheat needs those hours in water to soften completely so it blends into a proper smooth batter. It also makes the finished bread easier to digest and gives it that pleasant slightly tangy flavor. Set it before bed. Wake up. Blend. Bake. Done.
Once you have a loaf, the possibilities open up. Toast it and top with avocado and eggs for breakfast. Slice it thick for open-face sandwiches with hummus and cucumber. Serve it warm alongside soup. Slather it with butter and honey for the coziest afternoon snack. This Buckwheat Bread Recipe becomes a kitchen staple fast.
Yes. Despite the name, buckwheat is not related to wheat at all. It is a seed and totally gluten-free. Just double-check that the buckwheat groats you buy are labeled gluten-free if you have celiac disease, since some brands are processed in shared facilities.
Use raw, light-colored buckwheat groats for this recipe. Roasted buckwheat (called kasha) has a much stronger flavor and different texture that will not work the same way here.
Usually the loaf was underbaked or the batter was too wet. Bake it a full 75 minutes and let it cool completely before slicing so the inside sets properly. Cutting in too soon can leave you with a gummy middle.
Absolutely. Chopped walnuts, dried cranberries, olives, sundried tomatoes, garlic, or fresh herbs all work beautifully. Just fold them in at the end after blending the batter.
Wrap the fully cooled loaf tightly and keep it at room temperature for 2 days or in the fridge for up to a week. It also freezes beautifully sliced, so you can toast one piece at a time straight from the freezer.
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