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Einfaches Buchweizenbrot Rezept (glutenfrei & vegan)

Simple Buckwheat Bread Recipe (gluten-free & vegan)

A healthy, and super easy to make vegan buckwheat bread recipe made with natural ingredients. Yeast-free and nut-free. Slices like regular bread and freezes well. This bread raises to 6,5-7cm high, and can be sliced into 20-22 pieces.

Course Baking
Category Gluten-free
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 20 Slices
Calories 130 kcal
Autor Elle

Ingredients

Bowl 1:

  • 650 ml water
  • 4 tablespoons ground linseed
  • 3 tablespoons psyllium husk powder (Indian)
  • 2 1/2 tablespoons maple syrup (or honey)
  • 2 tablespoons organic apple cider vinegar (unfiltered)

Bowl 2:

  • 300 g buckwheat flour
  • 100 g buckwheat flakes
  • 1 1/2 teaspoons baking powder (phosphate-free)
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons sea salt
  • 1 cup mixed seeds e.g. a mix of buckwheat and seeds such as sesame, pumpkin, flax, or sunflower, plus more for garnish (100g)
  • Coconut oil, to grease the loaf pan

Method

  1. In a large mixing bowl combine the water, maple syrup, vinegar, linseed and psyllium husk. let stand 20 minutes, then whisk to combine.
  2. Combine the buckwheat flour, buckwheat flakes, mixed seeds, baking powder and salt in a medium mixing bowl. Whisk together till well combined. Pour the dry mix into the wet mix and mix until combined thoroughly.
  3. Meanwhile, preheat oven on to 350°F / 180˚C. Grease a loaf pan with coconut oil and line the bottom and sides with a piece of parchment paper.

  4. Transfer the dough into the prepared loaf tin and smooth the top with a spatula. Sprinkle with extra seeds.
  5. Transfer to the preheated oven and bake for 1 hour 10-15 minutes. The bread should be golden brown and very firm to touch in the center, when it is done.
  6. Remove from the oven, place on a cooling rack; remove it from the loaf pan as soon as it's cool enough to handle to avoid it "sweating" and then allow to cool completely.
  7. Once cooled, slice and store in the fridge for up to a week or sealed in the freezer for a longer life (see more tips below).

Notes