Easy Buckwheat Bread

two slices of buckwheat bread on a cutting board and the rest of the loaf is in the background

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This 1 ingredient buckwheat bread is naturally gluten-free, yeast-free, and flourless! Learn how to make buckwheat bread with a simple fermentation method.

Prep Time10

Cook Time1

Soaking & Fermentation2

Total Time2 1 10

Course: Bread

Cuisine: World

Keyword: Buckwheat, Gluten-free

Servings: slices

Calories: 135kcal

Equipment

Ingredients

For the bread:

2¾ cups Buckwheat groats Use hulled, raw buckwheat kernels/groats for this recipe to work, do not use toasted buckwheat groats (read notes)
1 cup Water
1 teaspoon Salt

For the add-ins (optional):

1 tablespoon Olive oil optional
¼ cup Walnuts optional
2 tablespoons sunflower seeds optional
2 tablespoons Flaxseeds optional

For the topping:

Nigella seeds
Sunflower seeds
read recipe notes for other topping ideas

US Customary - Metric

Instructions

Soak the Buckwheat: Rinse the buckwheat groats well under running water. Place them in a large bowl and cover with about 3 cups (720ml) of filtered water.
Let them soak for 8 hours or overnight at room temperature.
Blend and Ferment: After soaking, do NOT rinse the buckwheat—simply drain any excess water. Transfer the soaked groats to a blender or food processor, add 1 cup (240ml) of water and blend until smooth. The consistency should be similar to pancake batter. If it's too thick, add a little water (1–2 tablespoons).
Pour the batter into a clean glass or ceramic bowl (avoid metal). Cover with a clean kitchen towel or plastic wrap. Let it ferment at room temperature (22–26°C or 72–78°F) for 24–36 hours. You’ll see bubbles forming, and the batter will have a slightly tangy aroma.
Add Salt & toppings and Bake: Once fermented, mix in salt, olive oil, and your favorite seeds (this step is optional - read notes). Stir well to combine.
Preheat your oven to 180°C (350°F). Line a 9x5 inch (23X12.5cm) loaf pan with parchment paper and pour the batter in. Smooth the top and sprinkle with extra seeds if desired.
Bake for 50–60 minutes, or until the bread is golden brown and sounds hollow when tapped.
Let cool completely before slicing.

Notes

Always use raw, hulled buckwheat groats—not toasted (kasha) or unhulled buckwheat, as these won’t ferment properly.
Proper Fermentation is Key: The batter needs to sit for 24–36 hours at room temperature (22–26°C / 72–78°F). Look for small bubbles forming on the surface and a slightly tangy aroma—these indicate successful fermentation.
Adjust Water for the Right Batter Consistency: The blended batter should be similar to pancake batter—not too thick or too runny. If it's too thick after blending, add 1–2 tablespoons of water at a time.
Mix-ins: Customize Your Loaf For extra flavor and texture, add ingredients like chopped walnuts, sunflower seeds, flaxseeds, sesame seeds, or pumpkin seeds. For a subtle sweetness, you can add 1–2 teaspoons of maple syrup or honey. Sprinkle Nigella seeds, poppy seeds, or more sunflower seeds on top before baking for a decorative crust.
Toppings: same for topping, Customize the topping to your preference. You can top your bread with: flaxseeds, pumpkin seeds, nigella seeds, sesame seeds, chopped nuts and more.
Baking Soda for Extra Rise (Optional): If you prefer a slightly lighter loaf, add ½ teaspoon of baking soda right before baking—it reacts with the natural acidity from fermentation for a better rise.

Nutrition