This whole-grain recipe for buckwheat bread is naturally egg and gluten-free! It starts with a base of buckwheat and chia seeds and doesn’t need any time to rise. This is one of our favourite breads!
Quarantine certainly brought out the craftiness in us, in our home spaces. Nothing beats a slice of fresh-baked homemade bread!
The bread is crusty on the outside and soft on the inside making it one of my favourites for toast and open-faced sandwiches. It is super-fast and easy to make, freezes well and it goes well with everything. It is gluten-free and requires no kneading.
Since buckwheat flour has a delightful, nutty flavour, this bread has a great taste too! And, fitting into our motto of empowering wellness, substituting buckwheat bread for bread with wheat, it can help reduce a wide range of symptoms including mood changes, cognitive ‘fogginess’ and gastrointestinal issues.
Image source: Pexels
Health benefits of buckwheat and chia seeds
Buckwheat is actually a pseudo-grain, which is a type of grain that doesn’t grow on grasses. Further, buckwheat actually doesn’t contain any wheat in it.
Buckwheat also contains 4 times as much fibre as whole-wheat. So, it is a healthy and filling option to use in bread. If you have any gluten sensitivity, buckwheat bread is a healthy alternative. This Buckwheat Chia Bread also requires no yeast, no kneading and no rest time.
- 1/4 cup (40 g)chia seeds
- 1 cup (240 ml) water
- 2 1/2 cup (300g) buckwheat flour
- 3 tsp (12 g) baking powder
- 1 1/2 tsp (7 g) salt
- 2/3 cup (160 ml) water
- 1/4 cup (60 ml) olive oil
How to make this bread
Start by making the chia gel by whisking chia seeds and water together so you don’t form lumps. Let the mixture sit for 20 minutes. You’ll see the mixture thicken up into a gel.
Next add all of the bread ingredients to a food processor and blend it all together for 1-2 minutes. Be careful not to over mix or the bread may not rise properly.
Line an 8×4 inch loaf pan with parchment paper and spread the bread dough evenly into the pan. Back for an hour and 10 minutes at 325 ℉ (165 ℃).
Depending on your oven, you may need to bake the bread slightly longer or shorter. To test the bread, stick a toothpick in it. If the toothpick comes out clean, the bread is ready.
Let the bread cool for 20 minutes on the counter top before removing from the pan and slicing. Slice first before freezing with parchment paper strips between slices. Freeze in a storage bag and simply pull out a slice and toast when you are ready to use it.
Supplies and Equipment
Certified Kosher, Non-Gmo, Gluten-free, Organic
KitchenAid 7-cup food processor with stainless steel blade
On sale on day this post written
Stainless Steel Bakeware Set, Healthy & Durable, Dishwasher Safe & Smooth
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