Buckwheat is one of my favourite gluten-free alternatives. And lately I’ve been working on a new bread recipe. So this time I used only buckwheat flour. Plus soy-sauce for the saltiness. It turned out amazing!
And while this bread recipe is as always vegan and gluten-free, it is also super easy to make! The ingredients are nutritious whole grains without any fillers like starches. And it tastes amazing with vegan “cream cheese” 🙂
Easy Buckwheat Bread (Vegan, Gluten-free)
- loaf tin 23 cm
Make a Bread:
- 250 ml warm water
- 1 heaped teaspoon molasses
- 2 teaspoon active dried yeast
- 500 g buckwheat flour
- 1 tablespoon psyllium fiber husk
- 190 ml warm water
- 3 tablespoon gluten-free soy sauce
- 1 tablespoon olive oil
- 1 tablespoon water
- Quinoa flakes for garnish optional
- Dissolve the molasses in one cup of warm water. Stir in the active dried yeast. Let sit for approx. 10 minutes or until it becomes real foamy on top.
- In the meantime sift buckwheat flour into a bowl, add psyllium fiber husk and mix.
- When the yeast mixture is foamy on top, pour it into the bowl with the dry ingredients. Add 3/4 cup warm water and 3 tablespoon of soy-sauce. Stir to combine.
- Line the loaf tin with baking paper. Sprinkle some quinoa flakes into it (optional). Spread the dough evenly in the loaf tin. Place in a warm spot* to get the dough to rise. You can cover it with a damp tea towel but it works without it too.
- After approx. 45 minutes the dough should have risen to almost twice its size. If you used the oven to let the dough rise, place the loaf tin in a different spot. Then preheat the oven to 210°C (top-/bottom heat).
- Mix the olive oil and water and gently brush the top of the dough. Then sprinkle with some more quinoa flakes (optional).
- Place in oven and bake for approx. 45 minutes. Should the top brown too much, cover it.