Seeded Buckwheat Bread
I’m so happy I get to finally share this recipe with you! This bread will help you go far :) It’s gluten-free, packed with seeds, and made with a base of raw buckwheat groats. Buckwheat is a magical grain, which is technically not even a grain at all, but a fruit seed (related to rhubarb and sorrel!). It’s higher in protein than most grains and pseudo-grains, contains many beneficial vitamins and minerals, and is very satiating.
Since this bread is made entirely of buckwheat groats and seeds, it of course tastes different than regular, wheat bread. Buckwheat has a nutty, earthy flavor that’s very uniquely its own. To me, it tastes like pure comfort, since buckwheat is a total staple in Russia, where I grew up. I like this bread best when toasted, unless I’m eating it freshly baked, in which case I find that it’s delicious as is.
I hope you’ll try out this cozy baking project sometime this October. In our household, we call this bread ‘adventure bread’ or ‘energy bread,’ since it’s the perfect thing to bring on any nature excursions, or just any kind of adventures, really.
Seeded Buckwheat Bread
makes one 9” loaf
2 cups raw buckwheat groats (see note)
2 tablespoons psyllium husks (see note)
1 teaspoon sea salt
1 teaspoon baking powder
1/4 cup raw sunflower seeds, plus more for topping
1/4 cup raw pumpkin seeds, plus more for topping
2 tablespoons poppy seeds, plus more for topping
Put the buckwheat groats in a large bowl and cover with plenty of water. Let soak for 8 hours or overnight.
Preheat the oven to 350° F (175° C). Line a loaf pan or pullman loaf pan with parchment paper, extended up the sides. Drain the buckwheat over a fine mesh colander and rinse well (it will have a bit of a slimy texture). Transfer the buckwheat to a food processor. Add the psyllium husk, salt, baking powder, and 1 cup water. Process until combined and mostly smooth (see photo). Add the sunflower, pumpkin, and poppy seeds, pulse a few times to incorporate the seeds into the dough without breaking them down.
Transfer the dough to the loaf pan, evening it out with a spoon. Sprinkle the top of the loaf with more sunflower, pumpkin, and poppy seeds. Gently press the seeds into the dough with the back of a spoon to secure them in place. Bake for 1 1/2 hours. Lift the bread out of the pan, using the extended sides of the parchment paper. Let cool for at least 30 minutes. Enjoy warm or toasted. Keep at room temperature, covered with a towel, for up to 4 days.
Notes
Make sure to use raw buckwheat groats, not toasted buckwheat or kasha here.
Psyllium husk is just the fibrous part of the psyllium plant. When mixed with water, it becomes gelatinous, which makes it great for gluten-free baking. The gelatinous texture helps imitate gluten by making dough less dense and more fluffy. I use Organic India’s whole husk psyllium, which can usually be found in the supplement sections of health food stores or online.
If you end up loving this recipe and plan on baking it often, or if you bake a lot of loafs in general (like banana bread, zucchini bread, olive oil cake, etc.), I recommend investing in a 9” pullman loaf pan. A pullman pan is skinnier and taller than regular loaf pans, and makes for taller, more professional looking loafs.
Intuitive Cooking Takeaways
You can absolutely treat this bread recipe as a template and endlessly customize it from there. Instead of the seeds, try adding cinnamon and raisins, dried figs and walnuts, hazelnuts and roasted garlic, olives and almonds, or any other little bits that you enjoy tasting in your bread. Experiment and make it your own.