Chia Buckwheat 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!
Buckwheat is great to use in recipes like pancakes and waffles, but did you know you can also use it to make 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.
What is Buckwheat?
Buckwheat is a variety of pseudocereals, which are eaten like grains but aren’t actually a grain. (Other “grains” in this category are quinoa and amaranth.)
Though buckwheat has “wheat” in its name, it’s actually not wheat at all. Buckwheat groats are the seeds of a flowering plant and are 100% gluten-free. The groats are often ground into flour and can be used as a substitute for wheat flour in recipes.
What does buckwheat taste like?
Buckwheat has a nutty and slightly bitter flavor that is similar to wheat. Toasting buckwheat groats helps to bring out the delicious nutty flavor in the buckwheat
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 gluten free? Is it 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.
Is Buckwheat Bread also vegan?
Yes! This Buckwheat Chia Bread is 100% vegan-friendly. There are no eggs or dairy products in this recipe making it a great option to enjoy on a vegan diet.
What are the health benefits of chia seeds?
Chia seeds might be tiny but they are PACKED with nutrients! A standard serving size of chia seeds (two tablespoons) has 4.7 grams of protein, 9.8 grams of fibre and is also packed with calcium, iron, zinc and magnesium. Chia seeds are also loaded with Omegas-3’s which can help lower blood pressure and cholesterol. Check out my Ultimate Guide to Chia Seeds for more details on Chia Seed nutrition.
How to make Buckwheat Bread with Chia Seeds
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.
Buckwheat Chia Seed Bread 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 the perfect Buckwheat Chia Bread
- 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.
Buckwheat Bread FAQ
- 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 Gluten Free Buckwheat 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.
Ways to eat Buckwheat Chia Bread
Buckwheat Chia Bread can be enjoyed in so many different ways. You can use it as bread for a healthy sandwich or enjoy it toasted with a variety of toppings. Here are some topping options:
- Sliced or smashed avocado
- Almond butter and sea salt
- Peanut butter and sliced banana
- Chopped tomatoes and herbs
- Cream cheese (regular or vegan)
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
Chia Seed Buckwheat Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour and 15 minutes
- Total Time: 1.5 hours
- Yield: 10–12 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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.
- 1/4 cup chia seeds
- 1 cup water
- 1 and 3/4 cup buckwheat groats, soaked in water for 2 hours, then drain & rinsed.
- 2 tbsp flax seeds
- 1/4 cup sunflower seeds
- 1/4 cup olive oil
- 1 tbsp maple syrup
- 2 tsp baking powder
- 1/2 tsp salt
- 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.
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.
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
If I don’t have buckwheat groats, can I use the flour version? How much should I use?
i would recommend to get buckwheat groats for the recipe to turn out the same!
I’ve made this bread dozens of times, but I’m wondering how much to drain the buckwheat after I rinse it. I do drain it, and then rinse it, but then how much water do I need to try to get out of it? Would that make any difference in how high the bread rises? I do use 2 1/2 tsp. baking powder.
BTW, it’s very good toasted, topped with sunbutter, and then topped with thin-sliced Bosc pear (works for my food problems).
Hi Myra, you should let the buckwheat groats drain completely
Has anyone put chopped dates in this chia bread?
If so, how much?
Please let me know. Thanks.
I haven’t tied it with chopped dates but I imagine it would work. I would stick to maybe about 1/4 cup total
This is my second time making this recipe and I loved it. I did increase the salt in 1 teaspoon and added a little fresh rosemary in the dough. It came out delicious! I love your healthy bread recipes, Jessica! Thank you for sharing them with us! 😃❤️
So happy you are enjoying it! 🙂
I love this recipe and have been making this bread for a couple years now. I’m neither gluten free or wheat intolerant, but I find this to be a great option when I need a break from standard bread or when I’m running longer distances and need my food choices to pack that extra, nutrient-dense punch. I have, occasionally, had similar experiences with some of commenters on here, with extra moisture in the bread – and somewhat rubbery texture. I just never cared that much because it’s so delicious and it toasts up well to fix that issue. I’m not a huge fan of experimenting/modifying baking recipes TOO much (because then you end up with a different final product altogether) but I have to say – the addition of 1 tsp of bicarb and the juice of about 1/3 of a lemon dramatically improved the texture of this already delicious favorite of mine. It’s as light and fluffy as it’s ever been for me. Having a good quality cuisinart helps, too. Additionally, I’ve been baking the bread in 3 small loaf pans for ~55minutes, with excellent results. I find it keeps better this way. Thank you for a wonderful recipe!!
Hi Amber! So happy you’re loving the recipe 🙂
This is a great recipe. I have a gluten-intolerant colleague and I made this once to take to work for a picnic. Now I am asked to make it every time there is a tiny excuse for sharing food. It’s a real hit. But I added my own twist and I sprout the buckwheat. I soak it overnight, drain the next morning, then leave it for another 24 hours, rinsing as needed.
Happy you enjoyed the recipe!
I wonder if you could make tortillas out of this recipe. I love this bread!
Hi Bruce, haven’t tried that out but let me know if you have success with it!
Hello, I have made this recipe twice now, and I cannot get the bread to raise at all. It looks nothing like yours, and I’m following the recipe to the T and on the second try, I added bicarb and vinegar to produce raise. Do you know why this is happening? It tasted good, but its soooooo flat.
Hi Sarah, I’m sorry to hear that! The recipe doesn’t contain any baking soda or vinegar, so I wouldn’t recommend adding those in to make it rise. What you need to be using is baking powder in this recipe. Sometimes, if baking powder is old it can be stale and won’t work properly, so make sure to be using a fresh baking powder. Also make sure to use buckwheat groats for the best results, though I have many readers who have tried the recipe with buckwheat flour too and have reported that works as well. Hope this helps!
Just made this bread. wow! first try! love it!
Thank you so much for the wonderful recipe.
i usually need practice with gluten free breads but this one
came out awesome. followed your recipe but eliminated
the maple syrup.
You’re welcome! so happy you enjoyed it.
Hi Jess, I just made this bread and it turned out so good, I dont think I blended it as much as you but I like a little texture of seeds.
Followed the recipe to a T.
Happy you liked it!
Made this delicious bread yesterday and it’s all gone today … family loved it🤤🤤🤤
So happy you enjoyed the recipe!
Thank you for this amazing receipe! Could you please complement the amount in gram?
Hi Melanie, I don’t know offhand the measurements in grams but you can use a measurement converter on google that will covert it all for you 🙂
I made it with oats (soaked), I also placed a few extras in such as pecans, cranberries and pepitas in the mixture and thought it came out looking nice, texture seemed to be good. Taste was okay if top was cut off. It had a real horrible bitter, maybe burnt flavour, do you have any suggestions why?
I did not put maple syrup in. I used a teaspoon or less of stevia
The loaf was not burnt
Hi Vicki, I’d recommend sticking the ingredients listed for the best results.
Great recipe, thanks
Do you think you ferment this with all the seeds added?
Happy you enjoyed Dan! This isn’t fermented
Sorry, I wasn’t clear. I meant do you think I could ferment it after it’s all blended e.g. leave it overnight somewhere warm?
Sorry Dan I’m not sure about fermenting this bread so I can’t really say
I love the sound of this bread and would love to try it! I don’t have grouts but I do have buckwheat flour. Please isn’t it possible to provide a weight in grammes or ounces and as I don’t have a food processor have you had success making it where you combine the ingredients by hand? Thanks for your help and ideas
Hi Helen, I unfortunately don’t know the metric measurements for this. You’ll need to use a measurement converter online to convert them all. I imagine if you’re making this with flour you can do it in a bowl!
Thank you for this recipe! I have not tried it but it is sooo natural that I will want to.
This bread is amazing!! I have been searching for such a long time for a bread exactly like this. Thanks so much for the recipe:)
I am in love with your recipes! I started this detox diet and had to go gluten-free. I checked this recipe and I cooked. This bread is so good! I was expecting a “cardboard taste-like” (because I am not use to these ingredients) and it was so flavorful and delicious! I also tried your sweet potato falafel, yummy!!! And your Poke Bowl, it was so good!!!! I will definitely keep trying different ones, chia is my new thing now! Thank you!
So happy to hear you’re enjoying the recipes Cristiane!
Forgot to rate it.
Made it as per recipe just used flax meal instead of seeds. Mine came out a bit too moist in the center so I sliced it very thin and toasted it until it was crunchy. Wow! The taste blew my mind! I will try a bit less water next time and bake a bit longer. I was also thinking of roasting the groats first as that toasted taste was amazing.
Thanks Claire! Happy you enjoyed the recipe 🙂
Update: I couldn’t eliminate the wetness inside with extra baking time, so I added 1tsp of bicarb and some lemon juice and I baked it in 3 mini loaf tins for 50 mins. They rose beautifully and were perfect inside. Absolutely awesome!
Yummy and easy bread. This was my first time using buckwheat groats. I subbed 1:1 applesauce in place of oil and used pumpkin and sesame seeds instead of sunflower seeds. Toddler approved when topped with peanut butter, banana, honey and cinnamon.
Thanks for the review Adrianna! Happy you enjoyed the recipe 🙂
Hello , i made the bread today and is delicious 😋 amazing, but i wann know Does the bread have to be soft inside? Thank you
Thanks Cristina! The bread will be slightly soft inside, it shouldn’t be dry on the inside
I followed exactly the recipe, and I have to say this gluten free bread is just mind blowing, I am so happy about it, it’s not as thick as other gluten free bread I could have made before, it’s nice, so easy to make, a bit crunchy, good flavor. Thanks again for this amazing recipe ! Made it yesterday and it’s almost finished already as everyone likes it 🙈
Thanks so much Anne! I’m SO happy you loved the recipe! 🙂
Yay!!! I can have bread again! Substituted the buckwheat groats with oat flour & coconut flour. Took Lucy G’s advice and a few spoons of yogurt (coconut milk based) and added a 1/4 c of pumpkin seeds too and a bit more water, it was getting thick!. It came out so moist and dense! Great recipe!!!
Happy you liked the recipe Shay! Great to know it works too with oat and coconut flour!
Wow! This is the recipe I’ve been looking for! Made it according to the recipe and wanted to share some tweaks I’ll make for the next loaf (groats soaking as we speak!). Jess, I know you’ve tested extensively, so your thoughts would be most welcome!
1. It was dense in the center, more akin to baked oatmeal, so I’d like to add baking soda+lemon or yogurt for more lift. This could also contribute added salt which mine needed.
2. May add 1-2 Tbs of coconut flour for absorbing some moisture and contributing lightness
3. Have you ever played with uses for the starchy, viscous soaking liquid? Could it work like aquafaba?
Thanks for a WONDERFUL RECIPE! I’ve just toasted a few slices for a heavenly breakfast. 🙂 all good wishes
Hi Lucy, Glad you enjoyed the recipe! All your tests could definitely be interesting, haven’t tried those out myself yet!
I’d really like to try this recipe it looks great!
The thing is I don’t own a food processor but I do have a Vitamix.
Do you think it’ll work with the Vitamix instead?
It absolutely should, yes!
I really liked this bread! Will make again
Thanks Laurie! Glad you enjoyed 🙂
This bread is awesome, thank you for sharing the recipe.
Tried it today with buckwheat flour instead of the grouts (had run out). It is very dense. I followed recipe, just added the buckwheat flout to the blender. Should I have added additional water? Or left the flour out of the blender?
Thank you. Love your blog, too! Chia seeds rock!
Hi Claudine, the recipe calls for buckwheat groats so I’d recommend using groats instead of flour to get the right consistency!
Thanks, Jessica! Will do!
Hi, Jessica , I’m wondering about using a ferment of buckwheat instead of the flour or groats: raw groats soaked , rinsed, dried , toasted & ground. Then fermented. This can take several days. – A good holiday season
& a good new year
Hi Chana, I haven’t tested this bread out with fermented buckwheat so I can’t really say how that process would look
I used buckwheat flour, but a bit less than called for with groats. I also used pumpkin seeds bs sunflower. Was delicious! Textures was great! Amazing what chia seeds can do !
I’m so glad those swaps worked! Props to you for being creative with it, I love that you enjoyed it! 🙂
Hi Laurie, so happy that baking the bread with buckwheat flour was a success for you! I was wondering if you could share the measurement for the buckwheat flour and other adjustments with everyone who is also wondering? (: Thanks so much!
HI! I would be interested in knowing the measurements for buckwheat flour too! I want to test it myself :-). Thank you!
Hey, can you use wholegrain buckwheat flour instead of the buckwheat grains? if so, how many grams?
Thank you 🙂
Hi Ada, I haven’t tested this recipe out with buckwheat flour so I can’t say. it’s best to use buckwheat groats.
I finally tested it and used 1.5 cups flour, added more water (gas water to help the batter raise) and in general increased the baking powder measures because here in my country weather is not so warm this time of the year and the rising gets compromised because of that. I also added xantam gum, baking soda and apple cider to help on that. The bread was extra super delicious!! Hope this helps!
Thanks for the information Bru on how to use buckwheat flour to make this!
Wow! This was perfection. I’m following a whole grain oil free diet so I subbed the oil for applesauce. Turned out perfect. Thanks so much. Can’t wait to make avocado toast with it.
Thanks Rachel, happy you enjoyed the recipe 🙂
Made this for the third time today. Love it. Last batch I used garlic olive oil and it gave a nice flavor. Going to start experimenting with different nuts and seeds next time I think. Having this bread on hand has kept me from regular bread and toast which doesn’t sit well with my IBS, haven’t had any stomach issues with this. Thank you for such a great recipe!
Glad you enjoyed the recipe Molly!
Made today with buckwheat flour and apple sauce (didn’t put maple syrup & flax seed). Hhmmm, smell so good & tasty.
But I want to ask, is it the bread a bit wet or moist? Or I should put a bit longer in oven?
Thank you for the recipe 👍
The apple sauce probably made it a bit more moist! Maybe decreasing the amount of that would help a bit 🙂 I’m glad you loved it!
Wow, just wow!!! This could not have been better. Many thanks.
Thanks for the reveiw Bruce! So happy you enjoyed the recipe 🙂
Any chance this might work with steel cut oats in stead of the buckwheat? I’m guessing you might have to soak the oats a bit longer or possibly try old fashioned rolled oats.
Just came across this recipe and am flying to try it
I don’t have quite a 1/4 cup of chia seeds could I replace the remainder with flax seeds or would I be better off waiting till I shop and using the 1/4 cup of just chia seeds ?
I think you could try it with flax seeds, it would just be a smaller loaf. Chia seeds provide the volume and “glue” the loaf together because of their consistency – if you do try it, let me know how it works out, I would love to know myself!
I don’t put flax n sunflower seeds. I followed exactly the video, mix all ingredients n directly bake. The bread totally don’t rise. I wonder if I need to leave aside the bread to let it ride 1st? I find my 1/4 cup to 1cup water became Very thick gel, unlike the video is more watery gel .
Hi Shermie, if you follow the recipe directions exactly the bread should turn out. Make sure to evenly measure the chia seeds and water. The 1/4 cup of chia seeds should be measured level and will create a chia pudding-like consistency when mixed with the water!
Fantastic! I used almonds instead sunflower seeds, only because that is what I had on hand. Made for the perfect base for avocado toast. Will definitely be making again.
So glad to hear it! Thanks for letting me know about the almond substitution, too!
Hi, I want to try this bread (hubby is celiac) but can only find buckwheat flour. Can I use that instead? And the amounts are the same? Except I assume I don’t need to soak.
I know that at least one other person has made it with buckwheat flour and had some success! And no, you shouldn’t need to soak 🙂
Hi! Trying recipe now. Does this bread freeze well?
Hi Rachel! It should freeze well, just let it thaw out at room temperature rather than microwaving to warm up 🙂
Wow! So happy to have found this. Now I can eat bread that I feel good about. Followed the recipe and it came out moist and delicious. Was expecting a heavier buckwheat flavor, but it was surprisingly mild (in a good way). It will not interfere with the flavors of whatever toppings you choose to use.
This is my first time making a recipe from choosing chia-but it won’t be my last!!!
So happy you loved the recipe Denise!
Looking forward to trying this recipe, would you have measurements for making it with buckwheat flour instead of groats? I’m assuming the liquid ratio would be different? Thanks 😊
I can imagine it would be the same – I know one person that made it with buckwheat flour and had success with it!
Can i use roasted buckwheat?
You should be able to, yes. The flavor might be a little different, but let me know how it turns out if you try it!
This recipe is fantastic! Texture is great and so easy to make. Next time I’m going to add caraway seeds. Thank you!!
Thanks for the review Bruce! So happy you like the recipe!
Curious to see if you have tried this with quinoa instead of the buckwheat. I think I’ll tackle that next. Thanks again!
Hi Bruce, I don’t think this bread would turn out as well with quinoa but if you experiment and have success let me know!
So delicious! I literally made the bread that I treat myself to at gourmet grocery stores. It is a bit dangerous though— ate the entire loaf in 3 days! Great plain (cold), toasted or for avocado toast!!
Thanks for the review Danielle! So happy you’re enjoying the recipe! It’s a staple in my kitchen 🙂
Thank you, thank you for this recipe. I have made so many buckwheat chia breads and they all end up heavy and dense. This was amazing. I can’t have flax so I used hemp seeds in their place. Perfection. This will be my new go to bread. I appreciate all of your recipes.
Thanks so much Laura! SO glad to hear how much you loved the recipe!
I cannot have flax seeds — do you think I can leave it out or substitute with more chia seeds?
Hi Danielle, you can just omit them from the recipe entirely!
Baked my first ever bread yesterday & I felt a tad nervous. I now cannot wait to try other tweaks. It was a hit with my family. This turned out wonderfully with a little cinnamon, double the maple syrup and Buckwheat flour. Thank you!
Baked my first ever bread yesterday & I felt a tad nervous. I now cannot wait to try other tweaks. It was a hit with my family. This turned out wonderfully with a little cinnamon, double the maple syrup and Buckwheat flour. Thank you!
Hi Rush, so happy you enjoyed the recipe!
I discovered the recipe a fee days ago and since than I’m baking it nonstop!
Hi Monica, thank you for the review! Glad you’re enjoying the recipe 🙂
Can I substitute applesauce for the oil?
Hi Jane, You can though it will alter the final taste and texture of the bread. I’d personally recommend sticking with oil for best results. The bread is low fat and very healthy overall.
Can I make this without the chia seeds? Do I need to add an egg? Thanks
Hi Silva, the chia seeds are important to the recipe and the bread won’t turn out the same without them!
Loooved this recipe! So interesting and unbelievable, using a few ingredients you’d never think of using to make a bread and actually works perfectly! I loved it with a bit it salt and herbs on top before baking 🙂 also worked without making the chia egg, so even easier just blending everything in the blender, although it didn’t rise as much 😅
Hi Julia, thank you for the review! So glad you enjoyed the recipe!
Hi, this bread is very delicious. I am having trouble with getting it to rise. I’ve made this twice and it’s about an inch high both times. That’s it. I even made sure to use fresh baking powder. Is there anything I can do to make this rise a little? Could I add a packet of active yeast next time?
Hi Paige, thank you! It’s tough to say if you are using fresh baking powder that should do the trick. You can using buckwheat groats, not buckwheat flour correct? You could try adding some yeast, though I haven’t tested that out myself!
This is my favorite bread recipe! I double the maple syrup, add 1 Tbsp cinnamon and drizzle honey on the top before baking. So delicious!
Thank you for the review Michelle! Glad you liked the recipe and your additions sound delicious!
I’m planning on making this recipe. would it be ok to make them into bread rolls instead of a loaf? thanks
Hi Lynda, I have not tried making this into rolls rather than a loaf, but you may have to adjust the cooking time to be less if you are making smaller sized breads.
How wide is a slice? I can’t wait to try it, but don’t want to slice it too thick and think I’m only eating 91 calories. lol
Hi Chris, a slice would be an average slice size-about a half an inch thick!
How many slices per loaf for that nutrition info?
Hi Sarah, you should get about 10-12 slices!
How can I use buckwheat flour instead of groats in this recipe?
Hi Canelle, I haven’t tried using buckwheat flour myself, though a couple of readers have reported success using it in place of buckwheat groats and just simply replace the groats in the recipe with the same amount of flour. I can’t say personally whether the bread will come out with the same texture if using flour instead of groats.
This recipe is perfect in every way. I’ve made it so many times, and have made a rosemary & sea salt loaf, a date and hemp seed loaf, and last night I made a dried fig and walnut loaf with cinnamon and every time it’s divine. This has replaced bread in my house and we’re so happy and thankful to come across this. Thank you! Also, as it’s buckwheat groats we call the loaf a groaf and it’s catching on with folks we’ve shared the recipe with. We’re all groafers now 😂
Hi Anna, thank you so much for the review! So glad you enjoyed the recipe and fig & walnuts in it sounds DIVINE!
I learned from previous mistakes and this time didn’t add water or olive oil. Baked for two hours. It came out nice, but still was somewhat moist inside. Can you tell me if your bread is completely dry inside or is it a bit moist? Thanks
Hi Lali, glad to hear the recipe turned out well for you! It should definitely be a little moist inside, not too dry and it shouldn’t be crumbly!
Amazing!! Thanks so much!!! 🙂
Thanks Tina! So happy you enjoyed! xx
Hi, so is it 1 cup of groats and then another 3/4 cup so like almost 2 cups? Just making sure I don’t make a mistake..thanks
Hi Catherine, yes exactly!
I forgot to blendeverything in the food processor and put it all inside the oven mixed and it still turned out yummy
Like a giant earthy hearty granola loaf
I must retry with the blender :\ i feel silly
Hi Maria, oh no! Well I’m glad to hear the recipe still kind of turned out ok without blending!
I just made this bread and it’s the best recipe I have found yet for flavour, texture and ease of making it. I used Buckwheat flour as I had it on hand and it worked well, I added more water and 1 egg as it seemed like it needed something to bind, but I suspect it could be fine without egg for vegans. My daughter has Celiac disease so will share with her too! Thank you ?☺
Hi Lynn, thank you so much for the review! So glad to hear you enjoyed the recipe! Great to know you can add an egg to this recipe as well!
Could you please tell me how much more water you added to the recipe? Thanks😀
Hi Jess. I would like to make this recipe. Could the groats be toasted and then soaked or would it not make a difference? In terms of adding other seeds, would it be okay to add some after blending the mixture and are there specific amounts?
Thanks, looking forward to trying this out!
Hi Sharon, I can’t say if toasting the groats would do anything or not. As for adding other seeds you can definitely add some more! I’d stick to max 1/4-1/3 cup of additional mix-ins!
I haven’t had bread in a while because I went off of grains for health reasons and I’m also vegan. I have tried baking different breads before but I can’t say I had absolutely loved it, so I didn’t have any high hopes when baking this one. It seemed too easy. This bread turned out SO GOOD. My kitchen smelled delicious while baking. Winner for sure. Thank you Jess for sharing the recipe with us.
Hi Ania, I’m thrilled to hear you loved the recipe! 🙂
I made the recipe with both, buckwheat groats and buckwheat flour. Both were a success! The texture for the flour one is more like Dutch bread, and the groats one more like banana cake. I have intolerance to corn, so I switch the baking powder for 2 tsp of cream of tartar and 1 tsp of baking soda. AMAZING RECIPE! Thanks!
Hi Sanatani, I’m so glad to hear you enjoyed this recipe! And thank you so much for sharing that it also works well with buckwheat flour, this is great to know!
Cream of tartar has corn starch in it also
Hey, I’m so excited to try this bread! Can’t eat gluten anymore but I used to make all our breads and love all the lovely ingredients in this one. One question: How long can I soak the groats–would it be okay to soak them overnight or does it have to be just 2 hours? Thanks!
Hi Ness! I think it will be okay to soak them overnight, though they only need about 2 hours to soften up!
Loved this bread so much! Thank you.
The recipe is so simple and the end result is fantastic.
I found the bread to be perfect toasted with some homemade jam on top. My toddler loved it with some avocado!
Also, it’s a great way to keep costs down as buckwheat groats cost way less than almond meal – which seems to be the main ingredient in some of the other breads I make.
Just a question –
I love the texture of having raw nuts and seeds in my breads.. how well do you think this bread would handle it? Would I have to add more of any particular ingredient to ensure the extra bulk doesn’t make the bread collapse?
Hi Maey, thank you for the review! I’m so glad to hear you loved the recipe and that it’s also toddler approved! 🙂 I’ve added a few tablespoons of sunflower seeds to this bread before and it came out great! I’d say adding about 1/4 cup of mixed nuts and seeds should be fine and you wouldn’t have to alter the recipe at all!
Can you make it with buckwheat flour instead of groats?
Hi Cindy, the buckwheat groats are required for the recipe!
I just made this, and I used my KitchenAid which worked great, too. Planning to refrigerate half and freeze half (pre-sliced) for easy snacking/breakfast. Thanks!!
Hi Cara, thank you for the review. Great to know you can make this in a KitchenAid!
I tried this recipe twice now after all the awesome results in the comments and both times my bread was super dense in the middle, like a dense gel. The first time I realized I was using expired baking powder and so I bought new stuff, but same result. The only recipe change I made was removing both the flax and sunflower seeds because we are on an elimination diet that removes them. I would love to see this recipe work, so let me know if you have any thoughts!
Hi Anna, I’m sorry to hear you’re having trouble with the recipe! Perhaps it would be best to try it again once you are no longer on an elimination diet. It could have to do with the missing ingredients in it. Depending on your oven to it may run slightly hotter or cooler, so if your bread isn’t done in the middle you can try cooking it an extra 5-10 minutes as needed. Hope this helps I really hope the recipe turns out for you!
When you say small loaf pan are you talking about an 8×4? And can I use ground flax, if so, how much?
Hi Tracy, yup! 8×4 is good. You can use any loaf pan but if it’s larger the bread will be a bit flatter. You can also use the same amount of ground flax in the recipe as listed for the flax seeds!
This came out great using buckwheat groats. I have 2 bags of ground buckwheat I need to find a use for. Any suggestions on how to adapt the recipe using the flour state.? I made it with the groats but there are other recpies I want to use the groats for and I have 2 bags of the flour version to use up. Also, I am Palestinian and had mine toasted, and then painted a za3tar and robust olive oil spread ontop with a side of cherry tomatoes. Tasted great, even my 7 yr old asked for this bread over the gluten free one my husband eats. Thank you for your hard work.
Hi Eman, I’m glad you enjoyed the recipe! I haven’t tested it our using buckwheat flour, so I can’t say if it will come out well using that. Probably works best to stick with the buckwheat groats!
This bread is fantastic! Just made my first loaf and I love it. I can see myself making this regularly and I look forward to experimenting with different ingredients. I’m eating a slice at the moment with almond butter and it’s delicious. Thank you for the recipe!!
Thank you for the review Peter! Happy to hear you enjoyed the recipe!:)
I love this recipe!! I add cinnamon and half oil half applesauce and double the maple syrup. Thank you!
Thanks Michelle! Glad to hear you loved the recipe!
Seeing the ingredients I didn’t have high hopes for this “bread” but boy this recipe is fantastic! The only reason I went for it because it looked so good on the pictures and I’m so glad I did. I eat healthy so I didn’t have to go shopping for the ingredients just take them out of the cupboard. I see potential to experiment with different ingredients like making banana bread. Recipe added in my cookbook. Thanks for that!
Hi Greta, thank you so much for your review! I’m so glad you decided to try the recipe in the end! 🙂
Hi. I just took this out of the oven and wondering if anyone has froze cooled off leftovers. I won’t be able to eat a whole loaf and really want this for occasional use.
Hi Gina, I haven’t actually tried freezing this bread before but I imagine it should freeze ok!
This recipe is AWESOME! It turned out better than I expected! The simplicity in making it is a bonus. I used toasted buckwheat (called kasha I think?) as that was the only kind I could find. And I used ghee instead of olive oil and the bread had a lovely fragrance to it. All in all a resounding success. This will be a staple in my kitchen as even my 11 year old loved it just dipping in olive oil and balsamic vinegar (a popular Italian starter). Many thanks for sharing this!
Thank you so much Fathima! I’m so happy to hear you loved the recipe! Your variations sound delicious and it’s great to year your 11 year old loved it too!:)
hi jess, do you think it is possible to do this recipe without baking powder ? Or using baking soda instead ? thanksss
Hi Guillermo, baking powder is what make the bread rise in the recipe. Since baking soda reacts with acid, I can’t say that it will have the same effect on the bread!
You could try 2- 3 tsp baking soda with 1 T apple cider vinegar. I’d reduce 1 T of water to compensate.
So good! I added some pumpkin seeds to mine to and it came out great!
Can u give the nutritional values for this bread. Sounds good but would like to know before making it.
Hi Brent, I’m sorry I don’t have the nutritional information for this bread. You can however enter the ingredients into this calculator and it will tell you the information you are looking for!
Hi Jess. Buckwheat is star in my kitchen and this bread just makes it better. I made it today and loved the colour, the texture and the taste.. I used psyllium husk and it worked fine. In fact I used some cumin powder to.add extra flavour Thanks a lot.
Hi Rozina, sounds like your loaf came out delicious! Psyllium husk is great to use in recipes like and cumin sounds delicious too!
Is there a sub for the flax ? I have an allergy
Hi Kira! You can use ground chia seeds instead or 2 tbsp of psyllium husk will work well!
Loved the flavour of this bread. It rose nicely but fell after it came out of the oven. Is that normal?
Hi there! the bread shouldn’t fall when it comes out of the oven. One thing could be if your baking powder is fresh so the bread will rise properly!
This was perfect for avocado toast- the hearty flavor of the bread was perfect. Plus, didn’t feel even a little bit guilty about eating it.
Hi Jennifer, I’m so happy to hear you loved this recipe! Thank you for the rating 🙂
I was prepared to hate this. I don’t like buckwheat but was desperate to find a bread my son could eat. This is delightful and ingenious.
Hi Mel, I’m thrilled to hear that you like the bread! Buckwheat definitely has a particular taste- some people love it, some people don’t. I’m happy you enjoyed it in this bread!
Thank you, thank you, thank you! This bread is wonderful, made it today. I have been looking for a good bread that doesn’t crumble, have weird ingredients, or taste awful. This recipe is perfect! I used flax meal instead of flax seeds…equal conversion…turned out great!
Hi Jody, I’m so happy to hear you loved the recipe! Simple and minimal ingredients needed to make it and it as healthy as bread can be! Great to know that flax meal works well too. Enjoy!
Hi, I’ve tried this recipe. The bread come out to be very flavorful but it is very dense and didn’t rise. Any trick to make it rise a little bit more?
The Tyeen, it is quite a dense bread overall, one thing that could affect it rising is if your baking powder is old or not fresh. If you use fresh baking powder then the bread should rise a bit more! I had the same issue making a similar bread but the ingredients I was using weren’t fresh and the bread didn’t rise properly. Hope this helps!
I love everything about this bread,it’s easy,healthy, tasty and texture is great. If you like buckwheat that’s the one!
Hi Marta, thank you so much I’m so happy you like the recipe! Definitely has a strong buckwheat flavour, so it’s perfect for buckwheat lovers 🙂
Can you sub the buckwheat groats for buckwheat flour?
Hi Morgan, I haven’t tried doing that so I don’t know if I’d be able to recommend it. If you use buckwheat flour please do let me know how it turns out!
I tried doing that the other day, and it turned out great! The bread that I made was far darker than the loaf/slices pictures above- It turned into very solid dough to knead more than a batter to “spoon into a loaf pan.” The recipe might need to be tweaked a little for buckwheat flour instead of groats, but I loved it either way! The dark color looked cool, and the flavor and texture were excellent. Just returning to this recipe to make another batch 🙂
Hi Wilson, thank you for your review and I’m so happy to hear you liked the recipe! It’s great to learn as well that this can work with buckwheat flour as well! Whole grain buckwheat flour definitely tends to be darker in colour than buckwheat groats!
Might be because you used standard buckwheat flour which tends to be toasted and she used raw groats. You can get raw buckwheat flour. Still may need to be minorly amended moisture wise but it’d probably be ok otherwise.
I’ve also heard from a raw chef that you are only have to soak buckwheat groats for 15 minutes and then drain to sprout (haven’t you noticed they swell quickly?); Unless of course you want them slightly slimey. Assuming you are using the greener untoasted ones. Ciao.
Wow this bread looks absolutely perfect! I feel the same way about bread, I could never give it up!
Thanks so much Sarah! Bread is such a staple in my kitchen I love that this one is really filling and holds me over until lunch:)
We tried this recipe a few days ago. Didn’t have sunflower seeds, so used hemp seeds instead. Also, used 1/2 mashed banana in place of half of the oil. To be clear, I used 1/2 banana in combination with 2 Tbs oil, which worked just fine. You could probably use 1 banana in place of all of the oil, or 1/4 cup applesauce to replace the oil (if we try that i’ll comment back and let y’all know!).
I used the bread to make cinnamon/coconut sugar toast with sliced banana for breakfast and it held me over for several hours until lunch. No digestive distress!
Bread is dense, but has a good flavor and toasts up nicely. Buckwheat is a wonderful grain-free alternative. For me, it is satisfying and filling, and doesn’t weigh me down the way grains do. If you struggle with digestive issues, or are just looking for a nutritious substitute for your everyday starches, this is a good recipe to try!
Hi there! So glad to hear you loved this recipe!:) That’s a great idea to uses mashed bananas to make the bread lower in fat. Thanks for sharing all your insights on the recipe substitutions and ways you can use this bread! So helpful!
Hi! Could you sub the oil for something in this recipe? Thanks!
Hi Pippin, I’ve had someone use mashed bananas in this recipe instead of oil and had good success with that! You can replace the amount of oil with the banana instead!
I must give this recipe a try. Buckwheat is a staple in my pantry, can’t wait to taste it. Thanks for the recipe.
Hi Celeste, it’s a great healthy recipe and especially if you love buckwheat. I hope you like it!
This is such a cool healthy bread recipe! Love the creativity, Jess!
Thanks Nisha! Perfect for toast Tuesday or those days where you just need a piece of bread but want something really healthy and nutritious!
Jess this bread tasted so good, I can barely even tell it’s not regular bread. This tecipe is a real gem, thanks so much for sharing it!
I’m so happy you loved it!
Can I freeze this bread? Thanks!
Hi Mill, yes you can!