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!
If there’s one food I don’t think I’d ever be able to give up entirely, it’s bread.
Bread has got to be one of my all-time favourite foods to eat. I’m talking about all types of bread, and all shapes and sizes. Baguettes, bagels, multi-grain sandwich bread, pita…you get the picture.
Although my love for bread runs deep, I do try and limit the amount of bread I eat. (otherwise, I would finish an entire baguette in one sitting)
Now I’m a big believer that we should enjoy everything in moderation, and I’ll still enjoy a baguette or some bagels or just a big delicious country loaf of bread when I feel like it, but for my day-to-day I wanted to have a bread that was more nutritiously dense and filled with hearty, good-for-you ingredients.
How to make the best healthy bread from scratch:
This recipe for whole-grain buckwheat & chia bread is seriously almost unbelievable.
The first time I started experimenting with this recipe I was like…hold on…so I can mix chia seeds and buckwheat groats together and that will turn into a bread? SAY WHAT?
Yup. Like I said, it’s almost unbelievable.
It’s also loaded with sunflower seeds and flax seeds, so it’s got a substantial amount of protein in it and is really dense with fibre. (So it keeps you fuller, longer!)
If you’ve never baked with buckwheat before, it has a very distinct nutty flavour. Some people love it, but I also know some people who don’t. I for one love the flavour of buckwheat! If you are like me and want other options for using Buckwheat, check out these vegan buckwheat waffles or these vanilla buckwheat pancakes on the blog! Buckwheat is naturally entirely gluten-free (despite it having the word “wheat” in its name) and is high in many vitamins and minerals. It also happens to be a great source of plant-based protein too!
This whole-grain buckwheat & chia bread is:
- High in protein
- High in Fiber
A couple slices of this topped with some avocado or nut butter and you’ve got yourself a delicious and filling breakfast or snack!
A few notes on this recipe:
It’s important to use the chia seeds and buckwheat as the base for this whole-grain buckwheat & chia bread, but if there are any other nuts and seeds you’d like to add in…go for it! I love sunflower seeds in this bread, but I’m sure it would be delicious with some pumpkin seeds, or even hazelnuts like in Sarah’s life-changing loaf.
You can also leave out the maple syrup to make this bread entirely sugar free. (Though I LOVE the flavour it gives in combination with the buckwheat) You can also substitute the olive oil with any other type of oil, but for me olive oil tastes the best in this recipe!
My favourite way to enjoy this bread is to cut up a few slices, and toast them until they are golden brown. I love to top mine with avocado, lime juice, sesame seeds, and fresh herbs or peanut butter & jelly. Made sure to store this bread in an airtight container in the fridge. (It will keep for up to a week stored this way!)
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
Adapted from the healthy chef.
A hearty loaf that is naturally vegan and gluten-free. Perfect to top with avocado, hummus, or nut butters!
- Whisk the chia seeds and water together in a bowl. Set aside and let “gel” for 20 minutes.
- Preheat the oven to 320 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.
Store in an air-tight container in the fridge for up to a week.
This bread is great when sliced and then toasted until golden brown!
Make sure to use fresh baking powder, otherwise, the bread won’t rise as much.
- Serving Size: 1 slice
- Calories: 95
- Sugar: 0.6g
- Fat: 4g
- Saturated Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
Keywords: buckwheat bread, gluten-free bread, vegan bread, vegan chia bread
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