Good bread takes time to make. Or so they say. But you can also make a delicious loaf of bread with a little less time at hand. Instead of half a day or even longer, this tasty Buckwheat Bread with Seeds is prepared, baked, and ready to eat in about two hours. Of course, you can’t compare this kind of bread to a classic sourdough bread, but it’s perfect for a healthy breakfast or simply for some delicious sandwiches.
We don’t use buckwheat regularly for baking. Mostly just as an ingredient in soups – it’s great for that! But you can do so much more with this pseudocereal. I know it has “wheat” in its name, but it’s not related to the grain. Baking bread is one of many things you can do with buckwheat.
Since buckwheat isn’t a true wheat, it’s naturally gluten-free. This is obviously an advantage for those people who are gluten intolerant, but it’s not quite ideal for baking bread. Without the gluten protein, it’s a bit more difficult for buckwheat to give bread a proper structure that holds everything together. You wouldn’t want a loaf of bread to completely collapse the first time you cut into it, right?!
Bread made with wheat flour naturally has a lovely, soft, and elastic texture – provided the dough, or, better said the flour has been given enough time to develop gluten. For most breads, this happens through a longer kneading cycle in a food processor. If dough is kneaded for a while, gluten will develop automatically. This is ideal for bread – for cakes, on the other hand, you want to avoid that from happening.
When baking with buckwheat, you have to work with some “little helpers”. In this bread, rolled oats and chia seeds add some well-needed structure. Theoretically, you could use eggs or something like yogurt to help with the structure, but leaving out dairy and stuff like that keeps the bread vegan – like a regular bread would be. ;P
Buckwheat is incredibly versatile.
Buckwheat is a true all-rounder in the kitchen. As already mentioned, botanically speaking, it’s not a grain but belongs to the knotweed family. This very characteristic makes it particularly interesting: it’s naturally gluten-free, making it an excellent alternative for people with celiac disease or anyone who consciously chooses to avoid gluten. Its slightly nutty, savory flavor complements both sweet and savory dishes and lends recipes a pleasantly rustic touch.
Buckwheat is incredibly versatile in the kitchen. When used as whole grains, it’s perfect for soups, salads, bowls, or as a side dish – similar to rice or quinoa. Buckwheat flour is classically found in blinis, galettes, or pancakes. As you can see here, buckwheat also works well in bread, cakes, and cookies – often in combination with other flours, though. Roasted (eg, in kasha), buckwheat develops a particularly intense aroma and adds an extra crunch to muesli or as a salad topping.
Besides its delicious taste, buckwheat also scores highly nutritionally: It provides high-quality plant-based protein, is rich in minerals such as magnesium, iron, and zinc, and contains valuable phytochemicals. Thanks to its low glycemic index, it keeps you feeling full for a long(er) time and causes only a slow rise in blood sugar levels.
In shorts – buckwheat is not only versatile and tasty but also a valuable addition to a balanced, healthy diet.
We don’t currently have any other buckwheat recipes on the blog – but that will certainly change soon. We still have several packages lying around that are just begging to be used up. ;P
If you didn’t land on this recipe specifically because of the buckwheat but are simply seeking healthier alternatives to classic breads, you might want to check out these two baked goods as well. Our Low-Carb Bread with Oats & Seeds also works without traditional wheat flour and, like the buckwheat bread here, is also quite easy to prepare.
Our No-Knead Porridge Bread requires regular wheat flour and some yeast but does not need to be kneaded. That’s good, right?! It’s also a great option to use up leftover porridge from the breakfast the day before – in case you would rather not eat it (reheated) again the next day. It gives the bread a great texture and adds some nice flavors.
INGREDIENTS / INGREDIENTS
Random Facts about Buckwheat
+ Buckwheat is not a grain but botanically belongs to the knotweed family and is related to rhubarb and sorrel.
+ It is naturally gluten free and therefore ideal for people with celiac disease or gluten intolerance.
+ Buckwheat has a nutty, slightly bitter flavor that works well in both sweet and savory dishes.
+ It contains high-quality plant protein with an excellent amino acid profile for a plant.
+ Buckwheat is rich in minerals such as magnesium, iron, potassium, and zinc.
+ It provides valuable phytochemicalsespecially rutin, which is known for its antioxidant properties.
+ Buckwheat has a relatively low glycemic indexmeaning it causes only a slower rise in blood sugar levels.
+ In the kitchen, buckwheat is very versatile – as whole grains, flakes, grits (kasha), or flour.
+ Buckwheat flour doesn’t have the same baking properties as wheat flour because it doesn’t contain gluten and is therefore often combined with other types of flour.
+ Buckwheat is used worldwidefor example in Japanese soba noodles, French galettes, and Eastern European porridge dishes.
DIRECTIONS / PREPARATION
1. First, make a chia pudding with the chia seeds and water. Simply soak the chia seeds in the water for about 20 minutes until a jelly-like mixture forms.
2. Preheat the oven to 180°C (350°F). Lightly grease a small 20cm loaf pan* and line it with baking parchment. Set aside.
3. Mix the ground buckwheat and ground rolled oats with baking powder and salt in a bowl. Add the chia pudding, water, and rapeseed oil to the bowl and mix with a rubber spatula until well combined. Don’t overmix! Combine the mixed seeds and rolled oats, then add about 2/3 of the mixture to the batter and fold in.
4. Transfer the dough to the prepared pan and smooth out the top. Cut into the dough lengthwise down the middle with a wet knife, and sprinkle with the remaining seeds and oats. Bake the bread in the preheated oven for about 70-75 minutes – or until a wooden skewer inserted into the center of the bread comes out clean. Remove the bread from the oven and let it cool in the baking pan for a while, then remove by lifting it out with the baking parchment. Let cool down completely on a wire rack.
Note: The bread should keep for several days when well wrapped, but can also be frozen (in slices) without any problems.
1. First, make a chia pudding from the chia seeds and water – just do that Let the chia seeds soak in water for about 20 minutesuntil a slimy mass forms.
2. Preheat the oven to 180°C (350°F) top/bottom heat. Lightly grease a small loaf tin (20cm)* and line it with baking paper. Set aside.
3. Mix the ground buckwheat and ground oats with baking powder and salt in a large bowl. Add the chia pudding, water and rapeseed oil to the bowl and mix with a rubber spatula until a smooth dough forms – do not overmix! Mix the mixed seeds and oat flakes and then add about 2/3 of them to the dough and mix in.
4. Pour the dough into the prepared form and smooth it out. Cut the dough lengthwise with a wet knife and then sprinkle with the remaining seeds and oat flakes. Bake the bread in the preheated oven for about 70-75 minutes – use a wooden skewer to test whether the dough still sticks and only take the bread out when it comes out clean. Take the bread out of the oven and let it cool in the tin for a while, then lift it out with the baking paper and let it cool completely on a wire rack.
A notice: The bread should last a few days when packaged well, but can also be frozen (in slices) without any problems.
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Description
If you are not happy about regular wheat flour when it comes to baking – try buckwheat! This Buckwheat Bread with Seeds is delicious and easy to bake.
1. First, make a chia pudding with the chia seeds and water. Simply soak the chia seeds in the water for about 20 minutes until a jelly-like mixture forms.
2. Preheat the oven to 180°C (350°F). Lightly grease a small 20cm loaf pan* and line it with baking parchment. Set aside.
3. Mix the ground buckwheat and ground rolled oats with baking powder and salt in a bowl. Add the chia pudding, water, and rapeseed oil to the bowl and mix with a rubber spatula until well combined. Don’t overmix! Combine the mixed seeds and rolled oats, then add about 2/3 of the mixture to the batter and fold in.
4. Transfer the dough to the prepared pan and smooth out the top. Cut into the dough lengthwise down the middle with a wet knife, and sprinkle with the remaining seeds and oats. Bake the bread in the preheated oven for about 70-75 minutes – or until a wooden skewer inserted into the center of the bread comes out clean. Remove the bread from the oven and let it cool in the baking pan for a while, then remove by lifting it out with the baking parchment. Let cool down completely on a wire rack.
Notes
The bread should keep for several days when well wrapped, but can also be frozen (in slices) without any problems.
Links marked with an asterisk
