Printable Buckwheat Bread Machine Recipe Card

4.90 from 19 votes

Printable Buckwheat Bread Machine Recipe Card

This hearty, 100% buckwheat flour buckwheat bread is a delightful change of pace from ordinary bread. It's super soft and naturally gluten free.

Prep Time20

Machine Cycle & Setting: Gluten-Free (1 mix + 1 rise + bake)2 30

Total Time2 50

Course: Appetizer, bread, Snack

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: slices

Calories: 160kcal

Author: Tikare

Equipment

Bread machine (1.5 lb loaf capacity or larger)
Measuring cups and spoons or a kitchen scale
Silicone spatula (for scraping sides during mixing)
Cooling rack

Ingredients

Dry Ingredients

2 cups buckwheat flour
½ cup tapioca starch
2 tbsp psyllium husk powder
2 tsp salt
2¼ tsp Yeast check note

Optional Add-Ins (Flavor & Texture)

3 Tbsp. sunflower seeds optional
3 Tbsp. pumpkin seeds optional
2 Tbsp. ground flaxseed optional
2 Tbsp sesame seeds optional

Wet Ingredient

1¾ cups warm water (105–110°F)
2 tbsp neutral oil (Vegetable, canola or light olive oil)
2 tbsp honey or sugar

Instructions

Bread Machine Instructions

Add Liquids: Pour warm water, oil, and honey/sugar into the bread machine pan.
Add Dry Ingredients: Layer buckwheat flour, tapioca starch, psyllium, salt, and any optional seeds over the liquids.
Add Yeast (Based On Type):
Active Dry: Pour proofed, foamy yeast into the pan.
Instant: Make a small well in the dry mix and sprinkle instant yeast.
Select Settings: Choose the Gluten-Free cycle (or Basic/One-Cycle if GF isn’t available), and set loaf size to 1.5 lb.
Start & Early Check: Press Start. Then, about 10 minutes in, open briefly and check the dough. It should be thick, batter-like; not dry. The next thing to do is to add 1–2 tbsp water only if needed.
Bake: Let the machine complete the full mix → rise → bake cycle without interruption.
Cool Before Slicing: Transfer the loaf to a rack and cool 60–90 minutes before slicing. The Internal temperature should reach ~205–210 °F (96–99 °C).
Slice with a sharp knife and enjoy.

Notes

Choose one of the yeast methods below

Yeast Methods

2¼ tsp active dry yeast
Proof in ¼ cup warm water with a pinch of sweetener until foamy (5–10 min)

Instant Yeast Method

2¼ tsp instant yeast (add directly to dry ingredients)

Optional Enrichment (Tender Crumb)

1 large egg

Adjustment: If egg is used reduce warm water by 2–3 tbsp to keep hydration balanced.

Notes

Dough will look batter-like; this is normal
Measure flour by weight for best accuracy
Don’t slice until fully cooled

Critical Tips

Use a single-rise or Gluten-Free cycle whenever possible
Dough should look thick and batter-like, not dry
Add water 1–2 tbsp at a time only if adjusting hydration
Avoid opening the lid during the rise; heat loss can collapse the loaf
Cool completely before slicing to prevent a gummy center

Approximate Nutrition per Slice (based on this recipe)

Nutrition values here are estimates only. You can refine them using calorie calculators like Verywell Fit Recipe Analyzer and MyFitnessPal Recipe Calculator. Approximate values per slice (1 of ~14) are:

Carbohydrates: ~26–30 g
Protein: ~3–4 g
Fat: ~4–6 g
Fiber: ~2–4 g

Actual nutrition will vary based on brands used and exact measurements.

Nutrition