Buckwheat Bread: Simple Recipe for Soft Bread
This hearty, 100% buckwheat flour buckwheat bread is a delightful change of pace from ordinary bread. It's super soft and naturally gluten free.
Servings: 12 slices
Calories: 204kcal
Equipment
- Stand mixer
Ingredients
- 3 ½ teaspoons quick rising yeast also called instant yeast
- 3 Tablespoons water warmed to 100 F
- 1 Tablespoon pure maple syrup
- 450 grams buckwheat flour about 2 ¾ cups
- 2 teaspoons sea salt
- 50 grams unsalted sunflower seeds about ⅓ cup
- 50 grams unsalted pumpkin seeds about ⅓ cup
- 4 Tablespoons coarsely ground flax seed
- 3 Tablespoons psyllium husk powder
- 2 Tablespoons sesame seeds
- 2 ⅓ cups carbonated water about 550 ml
- 1 large egg
Instructions
- Prepare an 8” x 4.5” pan by buttering it well with vegan butter. Set aside.
- Dissolve instant yeast in 3 Tablespoons warm water and stir in maple syrup. Let sit for about 10 minutes until foam forms on the surface.
- In the bowl of a stand mixer, add buckwheat flour, sea salt, sunflower seeds, pumpkin seeds, flax seed, psyllium husk powder and sesame seeds. Stir until combined.
- Add the yeast mixture, the carbonated water and the egg to the dry ingredients. Mix on low speed for 30 seconds. Scrape down the bowl.
- Mix on medium speed for 3 minutes.
- Scrape the batter into the prepared pan and set it in a warm place to rise until batter crests over the rim of the pan by about ½ inch or about 30 minutes.
- Toward the end of the rise time, or about 20 minutes in, preheat oven to 375° F.
- Bake the risen loaf for about 55 minutes or until an instant read thermometer reads between 205-210 F.
- Let cool in the pan on a wire rack for 15 minutes.
- Remove it from the pan and let it cool on its side for another 15 minutes. Then flip to the other side for another 15 minutes. Let cool completely.
- Slice with a sharp knife and enjoy.
Notes
- I recommend Bouchard Farms brand of buckwheat flour for this recipe.
- Make sure all ingredients are at room temperature (except slightly warmer water for proofing yeast).
- Proof yeast before preparing bread.
- Watch the rise of the bread - it should rise over the pan by about ½ inch but not spill over. Judge the rise by volume rather than time.
- Cover the bread with foil if needed.
- Use an instant read thermometer to judge doneness. It should register between 205-210F.
- Store the bread in a well sealed plastic bag for a day, then slice and freeze for longer storage.
