Healthy and wholesome 4-ingredient buckwheat flax chia bread is a perfect go-with everything bread! It is vegan, gluten-free, oil-free, & easy to make, too.
Good morning, everyone! I hope you had a happy Labor Day weekend. Mine was busy, with relatives in town, water-skiing at the lake, and long runs with running buddies.
I also spent time laboring over this amazing buckwheat bread recipe, trying to get it just right. Done!
The Benefits of Buckwheat Chia Flax Bread
This bread earns its ‘amazing’ moniker because it is:
Only 4 ingredients (other than water & optional salt)
Sugar-free (zero grams sugar per serving)
Vegan (egg-free & dairy-free)
46 calories per slice
(Most importantly) incredibly delicious!
Bread Made with with Whole Buckwheat Groats
Buckwheat, one of my favorite grains, is the star of this amazing bread.
Despite the name, buckwheat has no relation to wheat whatsoever. Rather, this naturally gluten-free grain is the seed of a plant related to rhubarb.
It is one of my favorite grains because it is packed with protein, fiber, an also an array of antioxidants (the same that are found green tea and dark chocolate). It is a wonderful choice for making truly feel-good (in every sense) bread!
Ingredients for Buckwheat Flax Chia Bread
I came across several recipes for simple, whole grain buckwheat bread–all essentially the same– on a variety of websites, which sparked the idea for this bread.
They involved soaking the buckwheat in cold water for 2 to 8 hours and then mixing with combinations of chia seed and, in some cases, psyllium husk. I tried them multiple times, and each was a major disappointment, especially the psyllium husk version which deflated (majorly) upon removal from the oven, was extremely gummy (akin to an extremely under-baked bagel), and decidedly un-breadlike.
So, I went back to the drawing board. And after repeated attempts, I have a winner.
In the end, I nixed psyllium altogether and settled on a combination of:
The combination of chia and flax provides structure (i.e., no post-bake deflation) as well as texture and taste (flax, in particularly, complements the already nutty flavor of the buckwheat). Flax (and chia) have a high oil content, so I was able to nix any added oil, too.
How to Make the Buckwheat Bread
Full disclosure: I am a fundamentally impatient person. This led me to experimenting with quick-soaking the buckwheat in boiling water rather than soaking the buckwheat in cold water for an extended amount of time.
It worked: the buckwheat begins to break down in about 20 minutes, while still leaving whole (but softened) groats for lots of nubby texture in the finished bread,
Drain the buckwheat and give it a rinse (in a colander) under cool water. Meanwhile, soak the chia seeds and flaxseed meal in a cup of cold water to thicken.
I settled on processing 2/3 of the buckwheat-flax-chia mixture to a finer consistency. This creates a finished loaf that is definitely bread (no crumbling slices); keeping 1/3 of the batter unblended ensures lots of tasty, hearty nubby-ness to the loaf.
Bake the Bread in Small Loaf Pans
This recipe works best if you use 3 small loaf (5×3-inch size) pans as opposed to one large 9×5-inch pan. The 9×5 pan will definitely work (bake for about 85 to 90 minutes), but it may droop a bit at the center once fully cooled.
As another measure to avoid drooping, the pans are filled close to the top with batter. If yo do not have this size, do not worry–go smaller, including a muffin tin (shorten the baking time). Mostly, you want structure, so opt for small.
The loaves bake at a low temperature: 325F for a 45 to 50 minutes. The result is beautiful, firm, hearty loaves with nutty, toasty flavor. Once completely cooled, they can be sliced thick or very thin. If you want bigger slices, simply slice lengthwise!
The bread takes well to toasting (love), but it is still wonderful un-toasted, too.
I am crazy about this bread and hope that you will be, too! Let me know if you give it a try :).
Preheat oven to 325F. Line 3 small (roughly 5×3-inch size) baking pans with parchment paper; lightly grease or spray remaining sides.
Transfer roughly 2/3 of buckwheat mixture to a food processor or blender. Process, using ON/OFF pulses until almost , but not completely, smooth. Scrape back into bowl with remaining buckwheat, as well as the chia-flax mixture. Vigorously stir to combine, also breaking up some of the remaining buckwheat.
Add the baking powder and salt to bowl, stirring until blended. Spoon and spread into prepared pans, smoothing the tops.
Bake in preheated oven for 45 to 50 minutes until top appears dry and a toothpick inserted in center of each loaf come out clean.
Transfer pans to a cooling rack and cool 10 minutes. Using parchment overhang, remove loaves from pan. Cool completely. Slice each loaf into 8 slices and eat (toasting optional, but recommended!)
Storage: Store the cooled loaves, tightly wrapped in plastic wrap or in an airtight container, in the refrigerator for up to 2 weeks, Alternatively, wrap in plastic wrap and then foil and freeze for up to 6 months.
Hello from Russia. Just baked the bread and have to write that it is just amazing!!! I’ve done a couple of recipes with the green buckwheat so far but yours is the best one! It is so soft and I would say moisture inside. I’m in love really. Going to bake since today only according to your recipe. I just put baking soda instead of baking powder, but I guess it doesn’t really make any difference as the bread is wonderful. Well, thanks a lot for the recipe and I hope everyone will try it and everyone will start using so simple and healthy superfoods for their baking instead of yeast and so on : )
Thursday 11th of March 2021
I have some buckwheat flour that is ground. Can I use it in this recipe?
Monday 1st of March 2021
I’m eager to try the buckwheat, flax,chia bread recipe. Instead of combining the grain and seeds in water snd then processing 2/3 of the wet batter and then adding the baking soda and salt could you process 2/3 of the dry buckwheat and seeds, combine the processed and unprocessed, add baking soda and salt, and then add the water? I’m concerned that it will be hard to distribute the baking ads and salt evenly when the ingredients are wet.
Friday 26th of February 2021
Great recipe! The bread was delicious
Monday 1st of March 2021
Oh, that's wonderful news, Lasquisha!!!
Sunday 8th of November 2020
Hi! Do you know how your recipe would translate to sprouted ingredients?
Monday 28th of December 2020
I apologize, I do not have experience with sprouted ingredients.