Easy Artisan Buckwheat Bread

This simple easy homemade buckwheat bread recipe is just the thing you need to make a super delicious and nutritious artisan bread that keeps fresh for days. Made with simple ingredients and prepared in no time. You can also make it as a gluten free bread recipe.

Why we love this recipe for buckwheat bread?

• takes only 10 minutes in overall preparing time 
• no kneading, no mixer or food processor and you get an artisan buckwheat bread 
• one of the easiest way to add buckwheat to your diet 
• a bread kids will also like as it is not to dense like you will get with other buckwheat breads 
• uses panty staples as main ingredients  - active dry yeast, buckwheat flour, rye flour and pinch of salt
• no sugar bread recipe 
• this is a vegan bread recipe 

• Buckwheat Flour: The star ingredient, providing a unique nutty flavor to the bread.
• Rye Flour (or any other wheat flour): Adds structure and complements the buckwheat taste. Rye has very little gluten so the bread will be a healthy looking artisan bread. If you want more fluff you can use all-purpose flour. 
• Hot Water: Activates the yeast and aids in the fermentation process.
• Active Dry Yeast: Essential for leavening and giving the bread its airy texture.
• Salt: Enhances the overall flavor of the bread.

How to Make This Buckwheat Flour Bread Recipe?

This is such an easy bread recipe that you will actually wonder why you haven't been making bread your whole life. 

Make the Dough:

1. Take a large mixing bowl and place the salt and dry active yeast into it.
2. Pour the warmest tap water in the mixing bowl.
3. Mix it all with a wooden spoon.
4. Add all the flour in the mixing bowl.
5. Mix it all up until you have dough.

Let it Rise:

1. Cover the bowl with a tablecloth and let the dough double in size in a warm place for about 2 hours.
2. After 2 hours (or more), take a baking sheet and line it with parchment paper.
3. Sprinkle a little flour on the risen dough and shape it into a ball.
4. Place the ball on a parchment-lined baking sheet and let it sit for an additional 40 minutes. See, super easy. 

Bake:

1. Preheat the oven to 450°F / 220°C.
2. After 40 minutes, touch the sides of the dough to compact it and hold its shape. You can brush the top with some egg yolk for shine. You can also sprinkle the top with some sesame seeds. 
3. Place the bread in the oven, with another tray of fresh water at the bottom of the oven for a crispy crust.
4. Bake for 35 minutes.
5. Remove from oven, let the bread cool and then cut into that delicious crust. 

Serve a slice of bread with some butter and a pinch of salt, make avocado toast, top with some nut butter like peanut butter or hazelnut butter or serve with homemade lentil and carrot soup, roasted butternut squash and carrot soup or vegan broccoli soup. 

Bread Rise Tip: In warm climates the dough will rise faster than in cold climates. In the winter I place the dough near a radiator. If you are in a warm climate the bread may only need an hour or an hour and a half to rise. 

Additions to the buckwheat flour bread

• Chia Seeds: For added texture and nutritional benefits.
• Sunflower Seeds and Pumpkin Seeds: Introduce a delightful crunch to every bite.

Variations

• Try a gluten-free option by using a gluten-free flour blend.
• Experiment with different seeds like sesame, poppy, or even whole buckwheat kernels.

Storage

• Buckwheat bread can be stored in an airtight container on room temperature for about 3 days or in the refrigerator for up to 7 days. 
• Baked buckwheat bread can also be frozen and stored in the freezer for up to 6 months. 

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