100% Buckwheat Bread (Gluten-Free, Vegan)
This hearty buckwheat bread has a soft and moist crumb and a crusty exteior! It is a naturally gluten-free and vegan recipe.
Servings: 1 loaf
Calories: 1491kcal
Cost: 4
Ingredients
- 25 grams whole psyllium husks, I don't recommend using psyllium husk powder, for more details read my psyllium guide
- 560 grams water
- 7 grams instant yeast
- 12 grams apple cider vinegar, optional, might add acidic flavor
- 2 teaspoon sugar, for the yeast
- 400 grams buckwheat flour
- 10-12 grams salt
Topping
- seeds or nuts of choice, linseeds, sunflower seeds, poppy seeds, etc.
Instructions
Mix the dough
- If you are using active dry yeast, you will need to activate it in warm water. In that case, take part of the water called for in the recipe and use it to activate the yeast.
- Add psyllium husk and water to a medium-size bowl and whisk to combine.
- Add apple cider vinegar and sugar to the psyllium mix and set the bowl aside.
- Add 400g of buckwheat flour, 10-12g of salt, and yeast (if you are using fresh or instant yeast you don't need to activate it in water). Stir to combine.
- Once psyllium gel has formed (1-2 minutes), add it to the bowl with the dry ingredients and mix by hand. You can also use an electric mixer if you prefer.The dough will be wet and sticky but that is ok!
Proofing
- Prepare the baking bread pan by greasing it and/or lining it with parchment paper. Greasing the pan first allows for the paper to stick to it better.
- Transfer the dough to the bread tin with the help of a wet silicone spatula. Smooth the dough with the spatula and add the seeds to the top.
- Cover the bread pan with a kitchen towel and place it in a draft-free area to proof. Proofing will take anywhere from 30-60 minutes, depending on the temperature in your house!
Baking
- About 20 minutes before the bread is done proofing, start preheating the oven to 350F/175C. Place a dish with water in the bottom of the oven to create extra steam.
- Let the bread rise until it barely reaches the top of the baking tin, then transfer it to a preheated oven and bake for 1.5 hours.
- Transfer the bread to a cooling rack and wait until it is no longer warm to the touch. Slice and enjoy!
Notes
Storage & Freezing
Store this buckwheat loaf in a bread box or wrapped in a kitchen towel at room temperature for up to 1 week.
To freeze, I recommend slicing the bread first. Arrange the slices on a tray or a piece of parchment paper and let it freeze for about 30 minutes. Then, transfer the slices to a ziplock bag or a freezing container.
Keep the bread in the freezer for up to 3 months!
To defrost, you can either let it thaw at room temperature or simply pop the slices into a toaster or a microwave.
Expert Tips:
- Make sure your bread doesn't rise too high or it will deflate after baking.
- Take the bread out of the bread pan 5-10 minutes after it is done baking, don't leave it in the pan or it will become wet and soggy on the bottom.
- Weigh ingredients using a kitchen scale instead of using measuring cups.
Nutrition
Serving: 1loaf | Calories: 1491kcal | Carbohydrates: 316g | Protein: 53g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 3952mg | Potassium: 2385mg | Fiber: 60g | Sugar: 18g | Vitamin C: 0.02mg | Calcium: 261mg | Iron: 17mg
