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sliced buckwheat and spelt bread
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4.57 from 23 votes

Buckwheat Bread

Hearty and delicious buckwheat bread, this is an easy to make no-knead, just stir bread that you could make every day.
Prep Time5 minutes
Cook Time1 hour
Additional Time15 minutes
Total Time1 hour 20 minutes
Course: Bread
Cuisine: German
Diet: Vegan
Servings: 20
Calories: 135kcal
Author: Adina

Ingredients

Instructions

  • Mix together instant dry yeast, sugar, buckwheat and spelt flour, oats, sunflower and flaxseeds, salt. Read notes if using active dry yeast or fresh yeast.
  • Add the lukewarm water and stir very well with a spoon, the flour should be properly incorporated.
  • Grease a loaf pan of about 30x12 cm/ 12x5 inches. Place the dough in the pan. Let rise for 15 minutes in a warm place.
  • Place the pan in the cold oven, set the temperature to 200 degrees Celsius/ 400 degrees Fahrenheit and bake for 50 – 55 minutes until golden brown.
  • 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.

Video

Notes

  1. 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.
  2. Always use a scale in baking, 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

Serving: 1slice | Calories: 135kcal | Carbohydrates: 20g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 665mg | Fiber: 4g | Sugar: 1g