Vegan Nutty Buckwheat Bread

Bread has always held a special place in my heart, but I realised that many store-bought options were high in refined carbs, leading to energy crashes and cravings. As a vegan, I sought a healthier alternative that wouldn’t compromise on taste or texture. That’s when I discovered this nutty buckwheat and seed bread loaf – a gluten-free, plant-based recipe that’s both satisfying and nourishing.

Packed with soaked nuts and seeds for improved digestion and nutrient absorption, this bread has become a staple in my kitchen. It’s easy to make, delicious, and keeps me energised throughout the day.

Homemade and Healthy Nutty Buckwheat Bread Story

The first time I tried this bread, it was at my place – brought over by a dear German friend. She sliced into it at the table, and I remember thinking, “That looks too good to pass up.” One bite later, I knew I needed the recipe. I made it that very evening. Of course, I couldn’t resist tweaking it a little to suit my texture-loving palate. What emerged was a hearty, deeply satisfying loaf, brimming with nutty flavour and wholesome goodness. Soaking the nuts and seeds makes it easier to digest and unlocks more nutrients – a detail I truly value. And the fact that it’s gluten-free? Just the cherry on top. It’s now my go-to when I want something nourishing, homemade, and undeniably delicious.

Steps to Make a Nutty Buckwheat Bread Loaf

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Vegan Nutty Buckwheat Bread

Add a nutritious twist to your meals with this vegan buckwheat bread. Each slice of this wholesome, gluten-free loaf, packed with whole buckwheat and seeds, pairs perfectly with breakfast, lunch or dinner.

Course Breads, Breakfast, Lunch

Keyword easy vegan bread recipe, Gluten Free, gluten-free seed bread, healthy homemade bread, nutty buckwheat and seed bread loaf, plant-based bread loaf, Soy Free, vegan buckwheat bread

Servings 1 Large Loaf

Ingredients

• 1 ½ cups whole buckwheat rinsed and soaked overnight then drained, can be substituted with rolled oats but no need to soak oats
• 1 cup pumpkin seeds or sunflower seeds
• ½ cup flax seeds
• ½ cup almonds
• 2 tbsp chia seeds
• 4 tbsp psyllium husk
• 1 tsp fine sea salt
• 1 tbsp maple syrup or sweetener of choice
• 3 tbsp melted coconut oil
• 1 ½ cups water

Instructions

• Combine Dry Ingredients: I In a large bowl, mix the soaked buckwheat (or oats), pumpkin seeds, flaxseeds, almonds, chia seeds, psyllium husk, and sea salt.
• Prepare Wet Mixture: In a separate bowl, whisk together the maple syrup, melted coconut oil, and water until well combined.
• Mix Together: Pour the wet mixture into the dry ingredients and stir thoroughly until a thick, dough-like consistency forms. If the mixture is too thick, add a tablespoon or two of water.
• Transfer to loaf tin: Line a loaf tin with parchment paper or use a silicone loaf pan. Spoon the mixture into the tin and smooth the top with a spatula or the back of a spoon.
• Rest the Dough: Cover the tin and let it sit at room temperature for at least 4 hours, or overnight, to allow the dough to settle and bind.
• Preheat Oven: Preheat your oven to 180°C (350°F)
• First Bake: Place the loaf tin in the oven and bake for 20 minutes. The top should start to brown, and the loaf should hold its shape.
• Second Bake: Remove the loaf from the tin and place it upside down directly on the oven rack. Bake for an additional 20 minutes. The bread is done when it sounds hollow when tapped on the bottom.
• Cool Completely: Allow the bread to cool completely on a wire rack before slicing. This step is crucial to ensure the bread sets properly.

Notes

Serving Suggestions

Enhance your nutty buckwheat and seed bread loaf with these delicious toppings:

• Avocado Smash: Top with mashed avocado, a sprinkle of chilli flakes, and a squeeze of lemon juice.
• Nut Butter & Banana: Spread almond or peanut butter and add banana slices for a sweet and satisfying snack.
• Hummus & Veggies: Layer with hummus, sliced cucumber, and cherry tomatoes for a refreshing bite.
• Vegan Cheese & Pickles: Add your favourite plant-based cheese and a few pickles for a tangy twist.

Storage Tips:

• Refrigeration: Store the cooled bread in an airtight container in the fridge for up to 4 days.
• Freezing: Slice the bread before freezing to make it easier to toast individual slices. It can be frozen for up to 3 months.
• Reheating: Toast slices in a pan or toaster for a warm, crispy texture.

Frequently Asked Questions

Can I use oats instead of buckwheat?
Yes, rolled oats can be used as a substitute for buckwheat. There’s no need to soak the oats overnight.

Is this bread suitable for a gluten-free diet?
Absolutely. Using whole buckwheat ensures the bread is gluten-free. If substituting with oats, ensure they are certified gluten-free.

Why soak the nuts and seeds?
Soaking nuts and seeds can enhance nutrient absorption and improve digestion by reducing phytic acid content.

Bonding While Making Homemade Vegan Bread Loaf

This nutty buckwheat and seed bread loaf has become a beloved recipe in my kitchen. It’s not only easy to make but also aligns perfectly with a healthy, plant-based lifestyle. Whether you’re looking for a hearty breakfast option or a nutritious snack, this gluten-free, vegan bread is sure to satisfy.

Nutty Buckwheat Bread Loaf Recipe and Other Vegan Breads

If you loved this incredibly easy to make vegan nutty buckwheat bread recipe, you would surely love other delicious, healthy bread recipes such as my Healthy Chocolate Banana Bread and Banana Blueberry Bread.

Share Your Thoughts

I’d love to hear how your chickpea tuna burger turned out! Please rate the recipe and leave a comment below with your experience and any personal twists you added.

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