Note: This recipe is based on the super simple buckwheat groat dough recipe. Come back here once the dough is ready 🤙
During a temporary sugar-free diet 3 years ago, I got to know the gluten-free world. Among the found treasures were buckwheat groats.
A couple of years later, I ate buckwheat bread for the very first time. Amazed by this simple concept I had to replicate it, and to start experimenting with it. After some rather boring and failed attempts, I eventually figured it out.
Nowadays, I bake it where ever I’m living. Mainly because it’s so easy to make, it’s delicious, and filling. And people love it! Numerous times I’ve been asked for the recipe, and these requests eventually resulted in developing this website.
The beauty about this recipe is, that you can add pretty much anything you like into the mix. I explored both directions – savoury and sweet. That resulted in my buckwheat banana chocolate bread recipe, that is also very much appreciated.
So let’s get baking!
Note: The preparation time assumes you have prepared the dough already.
Buckwheat dough mix (get recipe)
1 tsp salt (at least)
- Optional (for inspiration)
Sesame seeds (to sprinkle on top)
Nuts and seeds
Chopped dried tomatoes
- Preheat oven to 200 degrees Celsius (fan). Top-bottom heat works, too.
- Add salt into the mix and make sure to taste.
Hints: Add more if needed. It really should be noticeable, otherwise the bread will taste a bland on its own.
- Now is the big moment to add any of the optional ingredients of your liking. Combine well using a spatula.
Hint: My all time favourite are pumpkin seeds.
- Prepare baking pan of your choice and line it with parchment paper.
Hint: I suggest making one bread max. 5cm thick. And I’ve had better rises with narrow baking pans than with big square trays.
- Pour in the wet dough and optionally sprinkle e.g. sesame seeds on top.
- Put baking pan(s) in oven and bake for 30 minutes.
- Take the bread out, gently remove the parchment paper and put the bread on the grill tray.
Hint: I place a towel on top of the bread, flip it around, remove the baking pan and then remove the paper.
- Bake for at least another 10 minutes. This adds an extra crust at the bottom.
- Take out tray and let the bread(s) cool down. Ideally on a grill to prevent moisture from building at the bottom.
Super important tip: Toast a thin slice in a toaster or frying pan (without oil). The roast aroma and crunch adds a whole other dimension ✨