Buckwheat Bread
User Reviews
4.6
46 reviews
Excellent
Buckwheat Bread
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This hearty, homemade no-knead buckwheat bread, with a nice nutty flavor, is easy to make and complements any meal.
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Ingredients
- 4½ teaspoons instant dry yeast Note 1
- 1 teaspoon granulated sugar
- 200 g buckwheat flour 1 ½ cups, Note 2
- 200 g whole spelt flour 1 ½ cup + 2 tablespoons
- 120 g rolled oats 1 ½ cup
- 150 g sunflower seeds 1 ⅛ cups, raw
- 75 g flaxseeds ½ cup
- 2 teaspoons salt fine sea salt
- 500 ml water 2 cups + 2 tablespoons, lukewarm
Instructions
- Mix instant dry yeast, sugar, buckwheat and spelt flour, oats, sunflower and flaxseeds, salt. Read notes if using active dry yeast or fresh yeast.4½ teaspoons instant dry yeast + 1 teaspoon granulated sugar + 200 g buckwheat flour/ 1 ½ cups + 200 g whole spelt flour/ 1 ½ cup + 2 tablespoons + 120 g rolled oats/ 1 ½ cup + 150 g raw sunflower seeds/ 1 ⅛ cups + 75 g flaxseeds/ ½ cup + 2 teaspoons fine sea salt
- Add the lukewarm water and stir very well with a spoon, the flour should be properly incorporated.500 ml lukewarm water/ 2 cups + 2 tablespoons
- Let dough rise: Grease the loaf pan. Place the dough in the pan. Let rise for 15 minutes in a warm place.
- Bake buckwheat bread: Place the pan in the cold oven, set the temperature to 400°F/ 200°C and bake for 50 – 55 minutes until golden brown.
- Bake without tin: Remove the bread from the pan and place it upside down back in the oven, directly on the wire rack. Continue baking for another 10 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom side. Let cool on a wire rack.
Equipments used:
Notes
- If using active dry yeast, proof it in lukewarm water.If using fresh yeast, crumble it in a small bowl, add the sugar and the lukewarm water and stir to dissolve.
- Measurements: Always use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab), cup measurement is very unprecise. For instance, 1 cup of spelt flour weighs 120 g/ 4.2 oz while 1 cup of buckwheat flour 140 g/ 5 oz. And depending on how you fill the cups with flour (scoop or sift or whatever), the differences can be enormous, 50 g – 60 g/ 1.7 - 2.1 is a lot in baking.
Nutrition Information
Show Details
Serving
1slice
Calories
135kcal
(7%)
Carbohydrates
20g
(7%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
(24%)
Sodium
665mg
(28%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 135kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Sodium | 665mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
46 reviews
Excellent
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