Buckwheat Bread

Buckwheat Bread


About Buckwheat

Method 1 – made in bread machine


  • 1                             egg
  • 1                             egg yolk
  • 58g                         sour cream
  • 1⁄4 cup                    vegetable oil
  • 3⁄4 cup                    water
  • 330g                        bread flour
  • 95g                          buckwheat flour
  • 3⁄4 teaspoon            salt
  • 1 tablespoon            sugar
  • 1-1/2  teaspoons      active dry yeast

Add all ingredients in the order. Process on basic bread cycle.

Method 2


  • 500 g        buckwheat flour
  • 350 ml      lukewarm water
  • 2 tbsp       vegetable oil
  • 2 tsp         dried yeast
  • 2 tsp         sugar
  • 1 tsp         salt
  • 1 tsp         vinegar
  • 2               eggs


  • Add yeast and sugar into the water. Mix well and leave for 10 minutes for the yeast to activate.
  • Break the eggs into a bowl and add the vegetable oil. Beat well until the mixture is smooth and frothy.
  • Put the flour into a bowl and make a well in the centre. Sprinkle on the salt and add in the egg mixture, the vinegar and the yeast/water mix. Stir well with a spoon until you have a thick batter which drops sluggishly off the spoon.
  • Pour the batter into a lightly-greased 22cm x 11cm (8½” x 4½”) loaf tin. Spread evenly into the tin. Cover with oiled film or place in a large plastic bag in a warm place to allow the mixture to rise (about 1~2 hours).
  • Once the mixture has risen, bake at 190°C/375°F (fan oven), 220°C/430°F (normal oven) for 25-30 minutes.


  • This loaf has a good structure and makes very good toast and sandwiches. It doesn’t keep very well, maybe a couple of days out of the ‘fridge, but it can be frozen either whole or in pieces.
  • If your initial batter doesn’t dop off a spoon you can add just a little more water to achieve the correct consistency.
  • Don’t be tempted to allow the mixture to rise too much or it will collapse during baking!


Gluten-free Buckwheat Loaf