Buckwheat Bread

4.57 from 23 votes

This hearty, homemade no-knead buckwheat bread, with a nice nutty flavor, is easy to make and complements any meal.

Prep Time5

Cook Time1

Additional Time15

Total Time1 20

Course: Bread

Cuisine: German

Diet: Vegan

Servings: slices

Calories: 135kcal

Author: Adina

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.

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.