Buckwheat is a nutrient-dense, gluten-free, and tasty grain. Follow this simple and delicious buckwheat bread recipe to add more buckwheat into your diet.
Buckwheat is one of the most nutritionally dense grains. It is packed with healthy and nutritious carbs, proteins, antioxidants and minerals. Per 100 grams, there are over 70 grams of carbs, 10 grams of fiber, over 13 grams of protein and over 450 milligrams of potassium.
Buckwheat is a really healthy and nutritious addition to any diet, especially a gluten-free and vegan diet, as it provides the body with the necessary proteins, minerals, fibers, and carbs for a healthy and balanced diet. Follow this totally vegan and gluten-free recipe for simple and delicious buckwheat bread and reap all the health benefits of this simple, fluffy bread.
Buckwheat Bread Recipe
- 1¾ cup gluten-free bread flour
- ½ cup buckwheat flour
- ¼ cup psyllium husk powder
- 1 tsp baking powder
- 2¼ tsp instant yeast
- 2 tbsp sugar
- 1 tsp salt
- ⅓ cup vegetable oil
- 1 tsp apple cider vinegar
- 1 ½ cup warm water
- 2 chia eggs*
*To make two chia eggs, combine two tablespoons of chia seed with five tablespoons of water in a small bowl. Stir and leave to set for five to ten minutes, or until a thick, gel-like solution has formed.
- Grease a 9×4 inch loaf tin with vegetable oil.
- In a large mixing bowl, combine the gluten-free bread flour, buckwheat flour, psyllium husk powder, baking powder, instant yeast, sugar and salt.
- Add the vegetable oil, apple cider vinegar and warm water. Whisk all the ingredients together until well combined. Fold in the chia eggs and mix until the dough resembles a thick cake batter. The dough should be sticky and wet.
- Transfer the dough to the greased bread tin.
- Cover the bread tin with a clean kitchen towel and let rise for 30 minutes in a warm, dry place. It should double in size.
- While your dough is rising, preheat your oven to 350F and place the oven rack in the middle of the oven.
- Bake your bread for 40 to 50 minutes, or until the bread has turned dark brown in color and makes a hollow sound when you tap it.
- Let the loaf cool completely for at least ten minutes before removing it from the tin. Let the loaf cool for a further 15 minutes on a wire rack.
- Slice your loaf and enjoy! This vegan and gluten-free buckwheat bread is delicious as a filled sandwich or toasted with avocado and arugula.
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