When I first started eating a more nutritious diet back in 2020, I learned about the nutritional value of buckwheat and found a recipe for buckwheat bread to made a loaf. At the time I didn’t like it and filed the recipe away.
I love bread, especially crusty toasted bread and like to enjoy a slice with my afternoon tea. I turned to making sourdough bread. I loved it until one day, it didn’t taste good to me anymore. Plus, it was labor intensive and upsetting when a loaf didn’t come out as expected.
Seeking a healthier bread alternative, I began to buy Ezekiel’s bread at the health food store, but it never was very satisfying and it contained yeast that I try to avoid for digestive issues.
After doing more research on breads that have no yeast, I came upon a few buckwheat recipes and decided to revisit the bread and try a few recipes to see if any were different from the first recipe I used.
I found that they were many buckwheat bread recipes and each had different ingredients ranging from tahini, oil, yeast and other things I didn’t want to eat. After trying 5 recipes, I found a winner. It is a recipe that only has 3 simple ingredients in it.
It tasted the best and looked like bread with lots of nooks and crannies in each slice when baked.
A Slice of Buckwheat Toast as a Snack or Appetizer
My favorite way to enjoy buckwheat bread is when a slice is toasted, it retains most of its nutritional value. The toasting process adds a delicious crunch to the buckwheat enhancing its texture and flavor.
Buckwheat toast doesn’t have to be limited to breakfast. I enjoy it more as a tasty afternoon snack. It’s crunchy texture and nutty flavor make it a perfect base for a variety of healthy toppings and spreads.
When I want a savory snack, I top my buckwheat toast with a dollop of dijon mustard, homemade no-oil hummus, steamed kale and sauerkraut for gut health and a sprinkle of no-salt lemon pepper. The combination is delicious.
When I am craving something sweeter, I spread some homemade jam I make that has no sugar over a toasted slice. Tea and toast my favorite comfort food.
A slice of the bread is more or less 115 calories depending on how thick or thin you slice it, plus 25 for a tablespoon of berry jam or hummus.
This recipe for buckwheat bread doesn’t make a big loaf. I use smaller loaf pans when baking it and cut into thin slices and freeze.
You can also cut the buckwheat toast into smaller pieces and serve them as a healthy bite-sized appetizer when entertaining.
The Nutritional Benefits of Buckwheat Bread
Buckwheat toast is not only delicious, but also incredibly nutritious and rich in vitamins, protein and fiber. Despite its name, buckwheat does not contain wheat.
Wheat is a grain, buckwheat is a seed like quinoa and is actually in the rhubarb family. It is also gluten free and to make a loaf, no yeast or sourdough starter is needed.
Once a loaf of the bread is cool and sliced, I place the slices in a Ziplock freezer bag to store. When afternoon snack time rolls around, I get a slice out and put it in the toaster.
Whether you prefer a sweet or savory snack, give buckwheat bread toast a try, you may end up liking it as much as I do.
Where to Buy Buckwheat Groats
If you are unfamiliar with buckwheat, you want to make sure to get the buckwheat groats in their “hulled” state as they also come as unhulled, roasted and made into a flour. Buckwheat with the hull on is called Kasha.
Most grocery stores may sell Bob’s Red Mill brand, but these are not hulled. If your grocery store doesn’t sell the “hulled” groats, you can also buy a bag of hulled buckwheat groats on Amazon. I buy mine in bulk at my local health food store.
Print the Recipe for 3 Ingredient Buckwheat Bread
3-Ingredient Buckwheat Bread
- Place buckwheat groats in a colander and rinse with water to remove any impurities.
- Place the rinsed groats into a large bowl and cover with water making sure they are all under the water. Cover the bowl with a cloth. Let sit for 8 hours.
- After the groats have soaked, drain the water, but do not rinse off the groats. Transfer to a blender or food processor with 1 cup + 2 teaspoons water and 1/4 tsp salt. Start blending at a low speed and slowly increase speed until the mixture is smooth with no visible groat pieces.
- Pour the smooth buckwheat mixture into the bowl again. Cover and let it sit at room temperature for 12-24 hour to ferment. Note: The temperature in your house will determine how long it will take the mixture to rise. My house is on the cold side, so I use the Proofing setting on my oven and place the mixture in there for around 12 hours or until I see that the mixture has risen. Then I remove it and change the oven temperature to bake at 350℉.
- Prepare a loaf pan by placing a piece of parchment paper into it. Push it down with your hands to make sure all the sides of the pan will be covered with the paper. If needed, use a pair of scissors to cut parchment to the top of the loaf pan.
- Once the buckwheat mixture has risen, preheat your oven to 350℉
- Pour the fermented buckwheat dough into the loaf pan.
- Evenly sprinkle the top of the dough with sesame seeds.
- Place in oven and bake for 90 minutes. It is done when golden brown and firm.
- Let bread cool before cutting into slices. Waiting makes it easier to cut and improves the texture.