Magical Buckwheat Bread – made with 1 Ingredient

I call this “magical” Buckwheat Bread because it truly is magic. This bread is made with just buckwheat groats and water and it will blow your mind. This yeast-free, vegan, and naturally gluten-free buckwheat bread recipe is incredibly easy to make, and it’s soft, moist, and healthy, too!

When someone asks me: “What’s your favorite food?” – my first instinct is to say bread. I just can’t think of anything more enticing than a thick slice of freshly baked bread with an equally as thick layer of salted butter on it. You know the way the butter melts and sinks into the crevices of the bread? THAT.

As you can probably tell, I’m rather passionate about bread. The only problem is that I’m honestly not very good at baking with yeast. For some reason, I really struggle with the science of it and always seem to get it wrong. However, THIS gluten-free buckwheat bread kind of changed my life the first time I made it.

Similar to making sourdough, this gluten-free bread does require some time to ferment, but the good thing is that it doesn’t take a week or two, but merely a day and a half! And I promise it’s worth the wait. The hardest part about making this buckwheat bread is the wait – the process is actually very straightforward and simple!

I’m still rather taken aback by the fact that this bread is made from only buckwheat groats and water. I can’t wait for you to try it, because I believe it’s going to change your life (a bit dramatic, but validly so).

** While I have made some adjustments to this buckwheat bread recipe, all credit for this magical bread goes to Melissa at Breadtopia.com. Check out her Gluten Free Fermented Buckwheat Bread.

Why you’ll love this buckwheat bread recipe

• Simple: Made with just buckwheat groats and water, this recipe is a minimalist’s dream, yielding a gluten-free, vegan bread that’s both easy and delicious!
• No-Knead, Easy Process: Perfect for both novice and seasoned bakers, this recipe requires no kneading and takes advantage of the natural fermentation process, simplifying traditional bread-making.
• Customizable Flavor: You can personalize your bread by mixing in some seeds, seasonings, herbs, or whatever else you fancy – get creative!
• It’s Healthy: This buckwheat bread is made with just buckwheat and water, so no processed flours, gums, or additives, making it healthy, nourishing, and delicious all at the same time!
• It’s great for meal prep: I love making a loaf every week to enjoy for breakfast, lunch, or snacks!

How is this Buckwheat Bread Healthy?

This fermented buckwheat bread is not just delicious—it’s packed with health benefits. Here’s why:

• Naturally Gluten-Free: Buckwheat is naturally gluten-free, making this bread a safe and nutritious option for those with celiac disease or gluten sensitivities, without the need for processed gluten-free flours or additives.
• High in Fiber: Buckwheat groats are rich in dietary fiber, which aids digestion, promotes gut health, and helps maintain balanced blood sugar levels, making it a great choice for sustained energy.
• Rich in Protein: Despite being a seed, buckwheat contains all nine essential amino acids, making it a complete plant-based protein source. This makes the bread an excellent addition to vegan or vegetarian diets.
• Nutrient Dense: Buckwheat is loaded with essential vitamins and minerals, including magnesium, manganese, copper, and B vitamins, all of which support overall health, including heart health and energy metabolism.
• Fermentation Benefits: The fermentation process enhances the bioavailability of nutrients and makes the bread easier to digest. It also promotes the growth of beneficial bacteria, supporting gut health.
• Low in Processed Ingredients: Made with just two ingredients—buckwheat and water—this bread is free from refined sugars, oils, and preservatives, offering a whole food alternative to store-bought options.

Ingredients Needed

These are the ingredients you’ll need to make this Buckwheat Bread. You can find the exact measurements in the recipe card at the bottom of this page.

• Buckwheat Groats: You need unroasted, dehusked (dehulled) buckwheat groats. Buckwheat groats are the perfect base for fermented buckwheat bread, offering a naturally gluten-free option with a rich, earthy flavor. When soaked and fermented, the groats transform into a tangy, nutritious dough that’s packed with fiber, protein, and essential minerals. This process not only enhances their digestibility but also gives the bread a pleasantly chewy texture and subtle sourdough-like taste.
• Water: You’ll need water to soak the buckwheat groats as well as for blending. Room temperature tap water works fine.
• Optional Extras: You can add in some salt, seeds, herbs, or anything else you fancy to add extra flavor. I’ll provide a section below with ideas.

Equipment Needed:

• Digital Food Scale: For accurate measurements and perfect results.
• Mixing Bowl: To soak the buckwheat and ferment the dough in. Make sure the bowl is big enough as the bread “dough” does inflate a bit.
• Blender or Food Processor: To blend the buckwheat and water into a smooth consistency.
• Loaf pan: I use a 2lb loaf pan. This results in a wider, lower loaf. You can use a smaller loaf pan (1lb) to make a taller loaf, but you may need to adjust the cooking time – read the “notes” section.

How To Make This Fermented Buckwheat Bread Recipe

This recipe may seem a bit daunting at first, but once you make it you will see just how straightforward it really is. Stick with me, I promise it will be worth it!

Here is a detailed summary of how to make this bread. I’ve also included some photos, and you can watch the recipe video in the recipe card. 

Step One:
To start the fermentation process, you need to soak the buckwheat groats in water for 12 hours. Add the groats to a glass or ceramic bowl, and cover with water. There should be at least 3 cm of water above the top of them as they absorb some of the water and will ‘grow’ a bit. Cover the bowl with a tea towel and leave it on the counter for at least 12 hours.

Step Two:
After the twelve hours have passed, tip the contents into a sieve or colander and leave to drain for 5 minutes. DO NOT RINSE!

Step Three:
Place the drained buckwheat in your blender or food processor along with the fresh tap water. Blend until smooth!

Step Four:
Once the mixture is smooth, pour it into a clean bowl, cover it again, and set it aside on your counter for 24 hours. Yes, I know this seems like a lengthy process but I promise it’s worth it! Make sure there is enough room in your bowl for the mixture to rise a bit as it ferments.

Step Five:
Once the fermentation process is over, preheat your oven and grease a non-stick loaf pan, or line your loaf pan with parchment paper.

Step Six:
You can now mix in some salt, seeds, or anything else you’d like to add to your loaf. Pour the batter into your loaf pan and bake!

Step Seven:
Leave the loaf to cool for at least 30 minutes before removing from the pan. Slice with a sharp knife.

How Climate Affects This Buckwheat Bread Recipe

Warm Climates

• Effect: Faster fermentation, potentially leading to over-fermentation.
• Adjustment: Check dough at 12-18 hours. In temperatures above 80°F (27°C), consider refrigerating the dough to slow fermentation.

Cool or Cold Climates

• Effect: Slower fermentation; dough may not rise as much.
• Adjustment: Ferment in a warmer spot, such as near a stove or with an oven light on (around 70-75°F or 21-24°C). Extend fermentation time if necessary.

High Humidity

• Effect: Wetter dough and longer baking time.
• Adjustment: Reduce water slightly if the batter is too runny. Bake at the same temperature but monitor closely. Store bread in the fridge or freezer to prevent excess moisture.

Dry Climates

• Effect: Faster evaporation, potentially dry dough.
• Adjustment: Cover dough well to retain moisture. Add a bit more water if needed. Bake at a slightly lower temperature (around 350°F or 175°C) and for a longer time to avoid dryness.

These adjustments based on your climate will help you achieve the best results with this buckwheat bread!

Tips and Notes

• If using a smaller baking pan: If you use a 1lb loaf pan instead of 2lb, your baking time will be shorter. Check the loaf after 45 minutes. Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If it comes out with wet batter, bake for a few more minutes and check again.
• Use Unroasted Buckwheat Groats: Make sure to use raw, unroasted, dehulled buckwheat groats for this recipe. Roasted buckwheat (also known as kasha) will not work the same way and will alter the flavor and texture.
• Don’t Rinse the Groats After Soaking: Once the groats have soaked, just drain them and let them sit for a few minutes. Rinsing can wash away the natural slime, which helps bind the bread together.
• Find the Right Fermenting Spot: The bread ferments best in a warm, draft-free spot. Avoid direct sunlight or cold areas, as this could slow down the fermentation process. If your kitchen is cool, you can place the bowl near a warm oven or wrap it in a towel.
• Don’t Disturb the Fermentation: Once the batter is set to ferment, leave it undisturbed. The natural fermentation will do all the work, so just cover the bowl and let it sit for 24 hours.
• Customize the Flavor: Add seeds, herbs, or spices to the batter before baking for extra flavor. Popular choices include sunflower seeds, chia seeds, flaxseeds, rosemary, or thyme.
• Let It Cool Before Slicing: Once baked, allow the bread to cool for at least 30 minutes before removing it from the pan. Slicing the bread too early can cause it to crumble, so patience is key!

Storage Instructions for Buckwheat Bread

Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days. To keep it fresh, place it in a breadbox or a paper bag inside the container to prevent moisture buildup.

Refrigeration: For longer storage, keep the bread in an airtight container or wrap it tightly in plastic wrap and place it in the refrigerator. It will stay fresh for up to a week. Refrigeration can help prevent mold and preserve the bread’s texture.

Freezing: To freeze, slice the bread and wrap each slice individually in parchment paper or plastic wrap. Place the wrapped slices in a freezer-safe bag or container. The bread can be frozen for up to 3 months. To thaw, let slices defrost in the refrigerator or toast directly from frozen.

Avoiding Staleness: To prevent the bread from becoming stale, avoid leaving it uncovered or in a humid environment. If the crust becomes too hard, you can refresh the bread by lightly toasting it or warming it in the oven at 350°F (175°C) for a few minutes.

FAQs

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Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also, let me know on Facebook, Instagram, or Pinterest! I can’t wait to hear your thoughts and see your photos!

Fermented Buckwheat Bread

Buckwheat groats and water are all you need to make this incredibly easy fermented buckwheat bread. This yeast-free, vegan and gluten-free bread is incredibly easy to make, it’s soft and moist and healthy too! This is surely going to become your new favourite recipe!

3.80 from 54 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 day d 12 hours hrs

Course bread

Servings 12 slices

Calories 101 kcal

Equipment

• Digital Food Scale
• Glass Bowl
• Blender
• 2lb Loaf pan

Ingredients

  

1x2x3x

• 350 g Raw Buckwheat Groats (2 cups)
• 250 g Water (1 cup)
• Salt and Seeds optional

Instructions

 

• Add the buckwheat to a large glass bowl and cover with water. Cover the bowl with a tea towel and set it aside on the counter for 12 hours.
• Drain the water (but do not rinse) then add to a blender along with 250 grams of fresh water. Blend until a smooth batter forms. Pour into the cleaned bowl, cover with your cloth and leave for 24 hours.
• Fold in some salt and seeds and then pour the batter into a 1lb loaft pan lined with grease-proof paper.
• Preheat the oven to 180°C (160°C fan / 350°F) with the loaf in the oven and bake for 60 minutes. Insert a toothpick to check the doneness - it should come out clean. If there is still sticky dough on the toothpick, bake for a further 5 minutes.
• Remove the bread from the tin and peel off the paper (careful, it's hot!) Leave the bread to cool on a wire cooling rack for at least 30 minutes before slicing!

Video

Notes

• Adjust for Climate: In warmer climates, reduce fermentation time; in cooler climates, extend it. Make sure to maintain a consistent temperature for best results. PLEASE read more info about this in the blog post contents.
• Check Consistency: Ensure the batter is smooth and pourable, but not too runny. Adjust water as needed if the batter seems too thick or thin.
• Avoid Over-Fermentation: Monitor the dough closely during fermentation. If it has risen and developed a tangy aroma within 12-18 hours in warm climates, it’s ready to bake.
• Grease Baking Paper: If using parchment paper, grease it lightly to prevent sticking, especially since the recipe has no added fats.
• Use Fresh Ingredients: For the best results, use fresh buckwheat groats and clean water. Old or contaminated ingredients can affect the dough’s smell and texture.
• Cool Before Slicing: Let the bread cool in the pan for at least 30 minutes before slicing to ensure it holds its shape and texture.

 

 

MEASUREMENTS:

I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and your recipe will come out perfectly.

 

 

MORE INFO:

Read the blog post before making this Buckwheat Bread  for extra tips, ingredient substitutions and storage instructions.

 

 

 

 

NUTRITIONAL INFO:

These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.

Nutrition

Nutrition Facts

Fermented Buckwheat Bread

Serving Size

 

1 slice

Amount per Serving

Calories

101

% Daily Value*

Fat

 

0.9

g

1

%

Carbohydrates

 

21.9

g

7

%

Protein

 

3.5

g

7

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword bread, buckwheat bread, buckwheat groats, fermented bread, no knead bread, no yeast bread

Did you make this?Leave a rating & leave some feedback in the comments section below! You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki

Fermented Buckwheat Bread

Buckwheat groats and water are all you need to make this incredibly easy fermented buckwheat bread. This yeast-free, vegan and gluten-free bread is incredibly easy to make, it’s soft and moist and healthy too! This is surely going to become your new favourite recipe!

I hope you love this gluten free buckwheat bread recipe!