Flourless Buckwheat Bread (No Yeast)

cutting board on a marbled table on which homemade gluten-free vegan bread is being cut

Flourless Buckwheat Bread (No Yeast)

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!

Course Sides

Cuisine German

Keyword baking, breakfast, gluten-free, snack, staple

Prep Time 10

Cook Time 1 30

Additional Time 1

Total Time 1 1 40

Servings loaf

Calories 50

Author Alena Schowalter

Ingredients

2 cups buckwheat groats 330 g
2 tablepsoons rolled oats
2 tablespoons flaxseeds
1 cup water 240 ml
2 tablespoons applesauce unsweetened
1 tablespoon tahini
2 teaspoon baking powder
1 teaspoon salt

Toppings

Sesame
Sunflower
Flax

Instructions

Soaking and Fermentation

Put the buckwheat groats and flaxseeds into a bowl, mix, and cover with water. Let everything soak for at least two hours or overnight.
Once soaked, drain the water but don’t rinse the groats!
Blend 1 cup of filtered water with the soaked groats until smooth
Pour into a clean bowl and cover with a clean towel. Place the bowl at room temperature in a dry place for 12-24 hours. This will begin the fermenting process!
If your batter starts to smell extra sour or slightly fishy, you have overfermented it. Once baked, it’s still safe to eat, but the taste will be affected.

Prep and bake

Once fermented, your dough should have doubled in size. Preheat the oven to 320ºF (160ºC).
Gently fold in the rest of the ingredients (ground oats, ground flaxseeds, applesauce, tahini, baking powder, and salt).
Line a loaf pan with parchment paper, scoop the mixture into the pan, and flatten it evenly with a spoon.
Brush your buckwheat oat 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 the buckwheat oat bread cool before slicing and serve it plain, with hummus or soup.

Notes

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.

Storage: Store your bread in an airtight container on the counter for 1 day, then keep refrigerated for up to a week. To freeze, let cool and place in an airtight bag. It will last up to 3 months.

Nutrition