The easiest and best buckwheat bread with crispy edges and a deliciously nutty flavor. This gluten-free savory loaf slices well, doesn’t require any kneading, yeast or bread machine and is so nutritious!
This hearty and savory buckwheat bread is made from simple pantry staples in only 10 minutes of hands-on time and a really easy baking recipe.
No yeast, no bread machine, no animal products, oil or sugar is required — just a handful of simple and healthy ingredients!
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Crispy on the outside, chewy, seeded and flavorful, you can serve it for breakfast, lunch or dinner with your favorite spreads or fixings! It’s a delicious base for healthy vegan grilled cheese.
Despite its name, buckwheat doesn’t actually contain any wheat. It’s naturally gluten-free and nutrient-packed with fiber, complex carbs, minerals and plant-based protein!
- Buckwheat groats — soaked in water for a few hours or overnight, then processed into batter.
- Rolled oats — can be skipped or doubled depending on your desired taste and consistency!
- Flaxseeds — budget-friendly egg replacement.
- Applesauce — our favorite oil replacement to hold moisture when baking!
- Tahini — healthy fats and calcium; adds nutty flavor & texture.
- Baking powder — yeast-free raising agent.
- Toppings — sesame, sunflower, flax, rolled oats, whatever you like!
Find the exact amount of each component in the recipe card below.
Only basic kitchen tools are required to make this buckwheat bread — no bread machine. A large mixing bowl, food processor, loaf pan, parchment paper and measuring equipment are all you need.
How to make buckwheat bread
- Soak the buckwheat groats and flaxseeds in water for at least two hours, better overnight.
- Preheat your oven and prepare a loaf pan.
- Add the buckwheat mixture alongside the rest of the ingredients for this bread to a food processor.
- Process to create a homogenous batter.
- Transfer into your baking pan, flatten with a spoon and brush with some applesauce or aquafaba.
- Top with seeds, then place in the preheated oven.
- Bake for 90 minutes, then remove and set aside for 10 minutes to cool.
- Remove from the pan and let your buckwheat bread cool completely before slicing!
This buckwheat bread tastes best fresh out of the oven but it keeps well in the fridge for up to a week and can be toasted at your convenience.
If you want to freeze it, slice it first and then put parchment paper in between the slices so you can take them out individually. This buckwheat bread can be frozen in a storage bag or container for a few months.
Tips & FAQs
- Let your buckwheat bread cool completely before slicing into it as the bread will continue cooking with the residual heat in the loaf even after removing it from the oven.
- Use a serrated bread knife with ridged edges to slice the bread!
- This recipe results in very dense, German-style bread — it’s not super fluffy and doughy.
- Flavor this buckwheat bread to your liking by adding nutritional yeast, rosemary, olives, dried tomatoes and black pepper before baking!
This recipe has only been tested with buckwheat groats, not buckwheat flour! You most likely have to add psyllium husk powder and tapioca starch to make buckwheat bread out of flour.
Is buckwheat bread healthy?
Our easy recipe for gluten-free buckwheat bread is super healthy, yes!
It’s made from whole food plant-based ingredients, rich in omega-3, protein and calcium, and completely oil-free and sugar-free.
Store-bought buckwheat bread may contain large amounts of refined carbs or stabilizers, so we suggest making your own!
More vegan recipes
If you liked this easy buckwheat bread recipe, be sure to try the following goodness next!
Have you made our easy buckwheat bread and liked it? Let us know in the comments below and feel free to rate our recipe or Pin it for later!
- 2 cups buckwheat groats (330 g)
- 2 tablepsoons rolled oats
- 2 tablespoons flaxseeds
- 2 tablespoons applesauce, unsweetened
- 1 tablespoon tahini
- 2 teaspoon baking powder
- 1 teaspoon salt
- Add the buckwheat groats and flaxseeds to a bowl, mix and cover with 1 ⅓ cups water. Let everything soak for at least two hours or overnight.
- Once you’re ready to make your buckwheat bread, preheat the oven to 320 °F (160 °C).
- Transfer the wet buckwheat flaxseed mixture (including the water) together with the rest of the ingredients into your food processor and process to obtain a homogenous batter.
- Line a baking pan with parchment paper, scoop the mixture into the pan and flatten it evenly with a spoon.
- Brush your buckwheat batter with just a little bit of applesauce, then top with mixed seeds.
- Bake the bread for 90 minutes, then remove the pan from the oven and set your freshly baked bread aside for 10 minutes before removing from the pan.
- Let it cool before slicing!
- The bread keeps well for about a week in the fridge and can be frozen once sliced.
- Make sure to allow the bread to cool before removing it from the pan and slicing it, so it doesn’t fall apart.
- Depending on your oven, the baking time may vary so check on your bread after an hour.
Nutrition Information:Yield: 9 Serving Size: 1 slice
Amount Per Serving: Calories: 50Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 270mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 2g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!