Buckwheat Bread
Easy and Gluten-free!
This easy, no-knead Buckwheat Bread is made with just buckwheat, water, and love. It’s gluten-free, yeast-free, and oil-free, with a hearty, nutty flavour and a touch of natural tang from fermentation. Perfect for weekly baking! This recipe is an adaptation from my dear friend Catarina, and I’m excited to share it with you. Sharing is caring!
Prep
10 mins
Cook
55-75 mins
Total
32-36 h
Makes
500g loaf
Ingredients:
500 gr of organic Buckwheat Groats Raw
500 ml of filtered or mineral water
Extras optional:
1 Tbsp of Golden Flaxseeds
1 Tbsp of Miso Paste
Instructions step by step:
Step 1 – Rinse the buckwheat groats thoroughly with water (usually 3-4 changes) until the water runs clear. Soak the groats overnight, or for 8 hours, in clean filtered water at room temperature.
Step 2 – Drain the soaking water from the buckwheat groats (don’t rinse) and add 500 ml of filtered or mineral water. Blend using an immersion blender or food processor until you have a smooth, homogeneous batter. Cover the bowl and let it ferment for 12-36 hours at room temperature in a warm, cosy spot.
Step 3 – Your dough is ready when it forms air bubbles. Fermentation will be faster in the summer, but in winter, it may need a little help. Keep it near a heater or inside the oven to maintain warmth.
Step 4 – Preheat the oven to 180°C (fan). In a separate bowl, mix 2-3 tbsp of the batter with the miso paste until smooth and fully blended.
Step 5 – Gently fold the ground flaxseeds and the miso mixture into the batter until fully combined.
Step 6 – Pour the batter into a loaf tin lined with parchment paper. Sprinkle with pumpkin, sunflower, and sesame seeds—or your favourite mix. You can also bake it plain if you prefer.
Step 7 – Bake at 180°C (fan) for 55–75 minutes. Remove from the tin as soon as it’s cool enough to handle and let it cool completely on a wire rack—this keeps the crust nice and crisp.
Step 8 – Let the bread cool completely at room temperature. It keeps cooking as it cools, giving you a crispier crust. Resist the temptation to slice it while warm—trust me, it’s worth the wait!
Step 9 – This bread is super moist and even more delicious toasted! For best storage, slice and freeze it. Due to its moisture, it can go mouldy after 3–4 days at room temperature—freezing keeps it fresh for longer.
About these Ingredients:
Buckwheat Groats: Use raw, unhulled buckwheat groats—not toasted. Buckwheat is naturally gluten-free and packed with nutrients. It’s rich in antioxidants, fibre, and plant-based protein, including all essential amino acids. It also supports gut health thanks to its prebiotic content, and may help balance blood sugar, lower cholesterol and support heart health. Plus, it’s a great source of B vitamins, magnesium, iron, and zinc.
Filtered or Mineral Water: Tap water usually works fine for bread, but if yours is very hard or very soft, it can affect the dough and fermentation. In that case, use filtered or bottled mineral water for better results.
Flaxseeds (Linseeds): Ground flaxseeds help bind the batter, acting like an egg substitute. They also add a boost of fibre, healthy omega-3 fats, and a slightly nutty flavour that pairs beautifully with the earthy buckwheat. Plus, they help improve the bread’s structure and moisture.
Miso Paste: Miso adds depth, umami, and a gentle tanginess that enhances the flavour of the bread—especially after fermentation. It also supports the natural fermentation process, enriching the loaf with beneficial enzymes and probiotics (if using unpasteurised miso).
Buckwheat Bread – Gluten Free
Equipment
- 1 Loaf pan 12 x 25 cm
Ingredients
- 500 gr organic Buckwheat Groats Raw
- 500 ml filtered or mineral water
Extras optional
- 1 Tbsp Golden Linseeds
- 1 Tbsp Miso Paste
Instructions
- Start by rinsing the grouts in plenty of water until it comes out clean, normally 3 changes of water. Soak the Buckwheat Grouts overnight or 8 hours with clean filtered water at room temperature.
- Discard the soaking water, rinse and add the 500 ml of filtered or mineral water. Blend together with an immersion blender or add it to a food processor until you reach a homogenic batter. Cover the glass bowl and let it ferment for 12-24 hours at room temperature in a warm cosy place.
- You know is ready when it forms air bubbles. In the summer will ferment faster, in the winter it needs some help. Keep it next to a heater or inside the oven.
- Pre-heat the oven at 180C fan. Take 2-3 Tbsp of the batter and mix it with the miso paste in a separate bowl. Make sure it is all blended in and smooth.
- Add the ground Linseeds and the dissolved Miso Paste in to the batter folding carefully.
- Pour the batter in a loaf pan lined with parchment paper. I’m adding Pumpkin, Sunflower and Sesame seeds on top. You can add whatever seeds you like or leave it bare.
- Bake it in the oven at 180C for 55-60 mins. Take it out of the loaf pan as soon you can and let it cool down on a wire rack. If it stays in the pan for too long the crust will get soggy.
- Let it cool down completely at room temperature. It will keep cooking and you will have a crunchier crust. Be patient, don’t be tempted to cut it open while it’s still warm. I’ve been there and believe me it’s worth the wait.
- This is a very moist bread and is even tastier when toasted. The best way to keep it is to slice it and freeze it. Because of the moisture content it will go mouldy after 3-4 days. Freezing is the best way to keep it for long.
Notes
- protein pack |
- healthy bread |
- buckwheat |
- vegan |
- salt free
Did you make this recipe?
Please tag us on @fromplantswithlovekitchen
Easy gluten free recipe
Such a great fuss free bread recipe. It just needs some time but hardly and work. My favourite part is the crispy, seedy top crust, yum! It is indeed best toasted.
Response from from Plants with Love
I’m so happy you like it! It’s a favourite here at home too 😉