Buckwheat Chia Bread
This whole-grain Buckwheat Chia Bread is a hearty loaf that is naturally vegan and gluten-free! It starts with a base of buckwheat and chia seeds and doesn’t need any time to rise. Say hello to your new favourite bread!
This recipe for whole-grain buckwheat & chia bread is seriously almost unbelievable. You basically mix buckwheat groats together with chia seeds and a handful of other ingredients, bake it up and you have a healthy gluten-free vegan bread.
This Buckwheat Chia Bread also requires no yeast, no kneading and no rest time.
Is buckwheat bread good for you?
You bet it is! It’s gluten-free, whole-grain, packed with fiber and protein and is rich in a variety of minerals. This bread makes for a healthy breakfast or lunch and can be topped with anything you like.
Is Buckwheat better for you than wheat?
Buckwheat is actually a pseudo-grain, which is a type of grain that doesn’t grow on grasses. Contrary to its name, buckwheat actually doesn’t contain any wheat in it.
Buckwheat also contains 4 times as much fibre as whole-wheat, making it a healthy and filling option to use in bread. If you have any gluten sensitivity, buckwheat bread is a great healthy option for you.
How to make this bread
Start my making the chia gel by mixing chia seeds and water together and letting 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.
Line an 8×4 inch loaf pan with parchment paper and spread the bread dough evenly into the pan. Bake for an hour and 10 minutes.
Let the bread cool completely on the countertop before removing from the pan and slicing.
Recipe variations & substitutions
- Readers have reported success using buckwheat flour in place of buckwheat groats. If you want to substitute buckwheat flour, use about 1 cup + 2 tbsp of flour.
- You can substitute the buckwheat groats for oats in this recipe too.
- Use any type of nuts or seeds you like in place (or in addition) of the sunflower seeds
- For a sugar-free version, leave out the maple syrup.
- For a fat-free version, substitute olive oil with apple sauce.
Tips for making this recipe perfectly
- Don’t forget the soak the buckwheat groats. this will help soften them up. Soak them for 1-2 hours before baking and give them a rinse after soaking. The groats might be a bit slimy, this is normal.
- Whisk the chia seeds and water mixture together well before letting it sit to gel, otherwise, you’ll end up with clumps of chia seeds.
- 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 cooked.
- I only have buckwheat flour, can I use that?
Yes! Buckwheat flour will work in this recipe. You will need to add slightly less flour than groats, about 1 cup + 2 tbsp.
- Why didn’t my bread rise?
This buckwheat bread won’t rise as much as a typical bread made with yeast. It is a denser bread. That being said it should still rise a little. Make sure to use fresh baking powder. Stale baking powder can affect how much the bread will rise. You can also add in 1/2 tsp baking soda.
- My bread turned out a bit wet inside, what can I do?
This bread will naturally be a little moist inside, but if you prefer a drier bread it’s best to slice it up and toast it before serving.
How to store this bread
Store this Buckwheat Chia Bread in the fridge for up to a week. Toast slices for eating for the best taste.
This bread also freezes well. Slice up the bread before freezing.
More bread recipes to try:
If you tried this buckwheat & chia bread or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
This Buckwheat Chia bread is easy to make, no-knead, yeast-free and delicious! Enjoy it toasted with your favourite toppings like almond butter or avocado. Adapted from the healthy chef.
- Whisk the chia seeds and water together in a bowl. Set aside and let “gel” for 20 minutes.
- Preheat the oven to 325 F and line an 8×4 loaf pan with parchment paper.
- Place the chia seeds, buckwheat groats, flax seeds, sunflower seeds, olive oil, maple syrup, baking powder and salt together in a food processor.
- Blend for 1-2 minutes until everything is well combined.
- Spoon the batter evenly into your loaf pan.
- Bake for 1 hour and 15 minutes, until the bread is firm to the touch.
- Remove from the oven and let cool for 15 minutes, before removing the bread from the pan and allowing to cool completely on a wire rack.
. Soak them for 1-2 hours before baking and give them a rinse after soaking. The groats might be a bit slimy, this is normal.
Whisk the chia seeds and water mixture together well before letting it sit to gel, otherwise, you’ll end up with clumps of chia seeds.
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 cooked.
This bread is meant to be denser than a regular wheat loaf of bread.
Store this bread in the fridge. Toast before eating for the best taste.
- Serving Size: 1 slice
- Calories: 95
- Sugar: 0.6g
- Fat: 4g
- Saturated Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
Keywords: buckwheat bread recipe, no-knead bread, gluten-free bread