1-Ingredient Buckwheat Bread (Healthy and GF) #plantbasedrecipes
This recipe is an absolute game-changer! This loaf is so delicious, and you can really taste the fermentation. It reminds me of a special bread my mum used to order from the bakery in France growing up. It’s a dense whole-grain loaf and is super nourishing.
Despite its name containing the word “wheat”, buckwheat is actually gluten-free and makes for delicious bread.
Good quality nourishing gluten-free loaves are so expensive here (like $15+), so I’m so happy this one comes under $3.5, and that’s with using organic hulled buckwheat.
Although the fermentation process takes a bit of time, this recipe is very hands-off and only requires about 5 minutes of actual work. And if you follow the instructions, this recipe is impossible to get wrong.
It’s currently pretty cold in Sydney, and you might be able to let the dough rest for less than 24 hours if it’s warmer in your part of the world, but I won’t be able to test this theory for another few months ????
The bread keeps in a sealed container for 4 to 5 days. If you know you won’t eat it all during this time, cut it into slices and keep it in the freezer for a month. This way, you can toast a slice whenever you feel like delicious bread.
Buckwheat Artisan Sourdough Bread | Proof Bread
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Proof Bakery
125 W Main Street
Mesa AZ 85201
» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
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Buckwheat Bread Recipe [GLUTEN FREE, VEGAN, EGG FREE, DAIRY FREE, YEAST FREE] Easy Buckwheat Bread!
This bread takes some time, but the hands on portion is maybe around 10-15 minutes. Everything else is just letting the fermentation process work it’s magic!
Step 1:
Add 500 grams of raw buckwheat groats to a glass or ceramic bowl. Cover with 600ml of filtered water. Stir and cover with a plate or tea towel and leave on the countertop for 12-24 hours.
I use this brand of organic buckwheat that comes in 500g packages:
Step 2:
After 12-24 hours, the groats will have absorbed all the water. They will be slimy (this is good! Do NOT rinse!) and may or may not have sprouted (don't worry if they have or haven't - the bread will turn out great either way). Into the same bowl, add 150ml filtered water, a teaspoon of salt and a teaspoon of honey. Use an immersion blender to blend everything together. You may also dump everything into a food processor, then return to the same bowl. Cover, and let sit for another 24 hours on the counter.
Step 3:
After 24 hours, the batter will be frothing, foaming and bubbling. Some spots more than others. It will smell a bit (or a lot) funky. This is good news! Now is the time to add in any flavourings you’d like. You can keep it plain (delicious), or you can try adding hemp seeds, sesame seeds, chia seeds or flax. I love making an everything bagel version (poppy seeds, sesame seeds, granulated onion and garlic). You could also try cinnamon raisin or herb and garlic (granulated garlic, dried dill, dried parsley, dried coriander). The possibilities are endless, and there's no need to measure your add ins - use as much or as little as you want!)
Gently mix in your add-ins, then transfer to a greased and lined loaf pan. Bake at 350F for 50-90 minutes, until a toothpick inserted into the middle comes out clean.
Let cool in the pan, then slice, TOAST, and enjoy!
0:00 intro
0:46 directions for making buckwheat bread
1:32 finished buckwheat bread
1:50 trying the buckwheat bread
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This recipe can also be found on my blog here:
Easy Buckwheat bread
Making a homemade buckwheat bread can be SO easy and simple! This recipe calls for 6 simple ingredients and you won’t need any yeast, kneading the dough nor rising time to prepare it. It makes for a healthy, gluten-free and super filling bread that’s perfect for morning toasts or snacking.
Full recipe at:
No Knead Buckwheat Bread Recipe| Healthy, Vegan, East Free and easy to make | Gluten free
This is my favorite bread at the moment!
It is full of nutrients and vitamins from the chia, hemp seeds and buckwheat flour!
????In this video, you will learn how to make a delicious, super healthy, and quick Buckwheat Bread. Make it at home and enjoy it at any time!
Super easy to make, healthy, gluten-free and delicious!
You can find below the products that I have used to make this amazing bread ????
You can find buckwheat flour here⬇️⬇️⬇️⬇️
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You can find hemp seeds here⬇️⬇️⬇️⬇️
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You can find organic chia seeds here⬇️⬇️⬇️⬇️
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⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients:
For the base:
►500g of buckwheat flour
►500g filtered water
►100g hemp seeds
►50g organic chia seeds
►100ml water to soak the chia
►8g baking powder
►3-4g salt
???? Utensils and equipment
►mixing bowl
►loaf tin cake
???????????? Preparation
1. Mix the chia seeds and the water and let it sit for about 15 minutes
2. Meanwhile preheat the oven at 190 degrees Celsius
3. In a mixing bowl mix all the dry ingredients and combine them
4. Add the water and the soaked chia seeds to the dry ingredients and mix until well combined
5. Let it sit for about 10-15 minutes for the baking powder to react with the dough
6. Transfer the mixture into a greased and lined with the baking paper loaf cake tin
7. Bake it in the oven for about 75 minutes by occasionally checking the bread.
8. Remove it from the oven and let it completely cool (about 30 minutes)
9. Serve it with anything you want!
10. Enjoy!
Please share your pictures with the result on Instagram and tag @cookingbynatasha
The gear we use to film the videos:
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You can find the products on Amazon
Camera Nikon D750
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Tripods(we use 2 of them)
K&F concept with traverse
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I only endorse products that I have personally used and benefited from personally.
Thank you for watching and see you in the next video!!!
#buckwheatbread#glutenfree #glutenfreebread
buckwheat bread gluten free buckwheat recipes
Buckwheat Bread | Gluten Free, Vegan, No Yeast, No Knead, Egg-Free, Dairy-Free!
Flourless Buckwheat Bread | Gluten Free, Vegan, No Yeast, No Knead, Egg-Free, Dairy-Free!
↓↓↓RECIPE↓↓↓
INGREDIENTS (15cm x 9cm loaf)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
For a Standard loaf pan, double the batch!
• 2 cups buckwheat groats (approx. 350-360 g)
• 2 Tbsp flaxseeds/linseeds
• 320ml water
• 2 Tbsp unsweetened applesauce (oil replacement to hold moisture)
• 1 Tbsp tahini (adds nutty flavour & texture, sub almond butter)
• 2 tsp baking powder
• 1 tsp sea salt
TOPPINGS (optional) – whatever you like!
• Pepitas/pumpkin seeds
• Sunflower seeds
• Flaxseeds/linseeds
INSTRUCTIONS
1. Add the buckwheat groats and flaxseeds/linseeds to a bowl, cover with 320ml water, and mix. Soak for at least two hours (or overnight).
2. Transfer the buckwheat mixture (including the water) together with the rest of the ingredients into a food processor and process until well blended.
3. Line a baking pan with parchment paper, scoop the mixture into the pan, and flatten it evenly.
4. OPTIONAL. Top with mixed seeds.
5. Bake at 180˚C/320˚F for 50-60 minutes, and let it cool for 10 minutes before removing from the pan.
6. Let it cool completely.
7. Slice, (toast,) and enjoy!
8. The bread can be kept at room temperature for 2-3 days. Even better, slice the whole bread, then store it in a container in the fridge for up to 7 days. Then, you can grab and toast the bread without any fuss. The slices can also be frozen for longer storage.
#vegan #glutenfree #buckwheatbread