Buckwheat Bread Recipe
A hearty, nutty-flavored buckwheat bread with a perfect balance of earthy richness and tender crumb that makes an exceptional base for both sweet and savory toppings.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">200g buckwheat flour</li><li class="ingredients-single-item">300g strong bread flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">20g honey (or maple syrup)</li><li class="ingredients-single-item">30g unsalted butter, melted</li><li class="ingredients-single-item">350ml warm water (about 38°C)</li><li class="ingredients-single-item">15g buckwheat groats (optional, for topping)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Loaf tin (23 x 13 cm)</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Digital kitchen scale</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by combining the warm water (38°C) and honey in a large mixing bowl, stirring until the honey dissolves completely. Sprinkle the yeast over the surface and let it sit for about 5-10 minutes until it becomes frothy. This activation step ensures your yeast is alive and will provide proper rise to your bread.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk together the buckwheat flour, bread flour, and salt. The buckwheat flour provides that distinctive nutty flavor while the bread flour (with its higher protein content) gives structure to the loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Once your yeast mixture is frothy, add the melted butter (make sure it's not too hot or it will kill the yeast). Then gradually add the flour mixture, stirring with a wooden spoon until a shaggy dough forms. You'll notice the characteristic gray-purple hue that buckwheat lends to the dough – this is perfectly normal!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. This develops the gluten in the bread flour, creating the structure needed for a good rise. Alternatively, use a stand mixer with a dough hook on medium speed for 5-6 minutes. The dough should still be slightly tacky but not sticky – buckwheat absorbs moisture differently than wheat flour, so resist the urge to add too much extra flour.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the dough in a lightly oiled bowl, turning once to coat both sides. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. Buckwheat bread typically rises a bit more slowly than all-wheat breads due to the lower gluten content.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once risen, gently punch down the dough to release excess air bubbles. Turn onto a lightly floured surface and shape into a loaf by folding the sides into the middle, then rolling into a log shape the length of your loaf tin. Place the dough seam-side down in a greased and lined loaf tin.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover the loaf tin and allow the dough to rise again for 45-60 minutes, or until it's risen about 2-3cm above the rim of the tin. Meanwhile, preheat your oven to 220°C (fan 200°C).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Just before baking, lightly spray or brush the top of the loaf with water and sprinkle with buckwheat groats if using. The water creates steam that helps develop a beautiful crust, while the groats add a delightful crunch and visual appeal.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 15 minutes, then reduce the temperature to 190°C (fan 170°C) and continue baking for 30 more minutes. The bread is done when it's deeply golden on top and sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should read 95-98°C.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and turn out onto a wire rack to cool completely before slicing. This cooling period is crucial – cutting too soon will make the bread gummy. Allow at least 2 hours for proper cooling, which allows the starches to set and the moisture to distribute evenly throughout the loaf.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does buckwheat bread have a different rising time compared to regular bread?
Buckwheat flour contains less gluten than wheat flour, resulting in slower rising times. The lower gluten content means the dough structure develops more gradually, which is why this recipe calls for patient proving periods to achieve the best texture and volume in the final loaf.
Can I make this bread gluten-free by using only buckwheat flour?
No, this recipe isn't gluten-free as it contains bread flour. While buckwheat is naturally gluten-free, a 100% buckwheat loaf would be very dense without gluten. For a gluten-free version, you'd need to replace the bread flour with a gluten-free flour blend and add xanthan gum.
What are the best toppings or accompaniments for homemade buckwheat bread?
Buckwheat bread pairs wonderfully with both sweet and savoury toppings. Try it with cultured butter and honey, avocado and poached eggs, smoked salmon and cream cheese, almond butter and sliced banana, or as a base for open-faced sandwiches. Its nutty flavour enhances most spreads.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
