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Buckwheat Bread slices with golden crust and seeds.
Rocco Fuhrman

Buckwheat Bread

A soft and hearty gluten-free Buckwheat Bread packed with seeds, perfect for diabetics and anyone seeking a healthy, flavorful, and easy-to-make loaf. This nutrient-rich bread combines buckwheat, chia, flax, and sunflower seeds for a satisfying texture and blood sugar–friendly profile.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Bread
Cuisine: Gluten-Free, Vegan
Calories: 145
Ingredients Method Notes

Ingredients
  

For the bread base
  • 1 3/4 cups buckwheat groats 300 g, rinsed well after soaking
  • 2 tbsp psyllium husks 16 g
  • 2 tbsp chia seeds 26 g
  • 1 cup water 230 ml
For structure and flavor
  • 3 tbsp olive oil 45 ml
  • 2 tsp baking powder
  • 1/2 tsp sea salt
Optional topping
  • 1 handful mixed seeds such as sunflower, sesame, or pepitas

Method
 

  1. Soak the buckwheat: Place the buckwheat groats in a large bowl and cover with water. Soak for at least two hours and no longer than eight hours. Rinse well to remove the slimy coating and drain thoroughly.
  2. Prepare the binding mixture: In a separate bowl, combine the psyllium husks and chia seeds with one cup of water. Stir and let sit for about ten minutes until thickened into a gel.
  3. Blend the batter: Add the soaked buckwheat, psyllium-chia gel, olive oil, baking powder, and sea salt to a food processor or blender. Blend until most grains have broken down into a sticky batter, pausing to stir as needed.
  4. Shape and top the loaf: Line a loaf pan with parchment paper. Spoon in the batter, smooth the surface, and sprinkle with mixed seeds.
  5. Bake the bread: Preheat oven to 160°C (320°F) and bake for 90 minutes until a firm, golden crust forms.
  6. Cool before slicing: Let the loaf cool in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best freshness, store in an airtight container at room temperature for up to two days, refrigerate for up to a week, or slice and freeze for longer storage. Do not slice before the loaf has cooled completely to avoid gumminess.

Nutrition Facts (Per Serving)

Calories: 145 | Total Fat: 6 g | Saturated Fat: 1 g | Protein: 5 g | Total Carbohydrates: 18 g | Dietary Fiber: 6 g | Net Carbs: 12 g | Sodium: 160 mg
Nutrition Disclaimer:
Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.