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Nutty Buckwheat and Seed 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.