Buckwheat Flour Protein Bread

5 from 6 votes

Buckwheat Flour Protein Bread

Quick and easy 3 ingredient buckwheat flour bread, with 6 grams protein per slice! Perfect for toast, sandwiches, and snacking, it is quick & easy to make, vegan, gluten-free, oil-free, & yeast-free.

Prep Time5

Cook Time1

Course: Bread

Cuisine: American

Keyword: 3 ingredient wfpb bread, buckwheat, buckwheat flour, buckwheat flour recipe, easy gluten-free bread, easy wfpb bread, oil-free, oil-free vegan gluten-free bread, vegan buckwheat flour bread, wfpb, wfpbno

Servings: slices

Equipment

1 9x5 inch loaf pan

Ingredients

3.25 cups buckwheat flour (light or dark flour)
1.5 cups flaxseed meal
1 tablespoon baking powder (certified GF, as needed)
2.5 cups water (I use filtered tap water)
Optional: 3/4 teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 350F (180C). Line a 9×5-inch (22.5×12.5 cm) loaf baking pan with parchment paper. If you do not need the bread to be 100% oil-free, grease or spray the sides of the pan.
In a large mixing bowl, whisk the buckwheat flour, flaxseed meal, baking powder, and optional salt until blended.
Add the water to the flour mixture and mix (using a wooden spoon or silicone spatula) until completely blended into a thick batter.
Evenly spread the batter into the prepared pan, smoothing the top. Using a knife, make a slash, at least 1/2 inch (1 cm) deep down the length of the loaf.
Bake in the preheated oven for approximately 65 to 70 minutes until risen, the surface of the bread appears dry, the center slash is cracked open, and a skewer inserted near the center of the bread comes out clean.
Let the bread cool, in the pan, on a cooling rack for 15 minutes. Remove the bread from the pan and cool completely on the cooling rack before slicing (see my tip below for easiest slicing).

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.

Buckwheat Flour Options: Buckwheat flour can be purchased, or ground at home from whole buckwheat (buckwheat groats). Use a high-speed blender to grind the buckwheat groats to a fine flour (it takes about 1 minute), or grind by the 1/4 cup-full in a small electric coffee mill.

Slicing Tip | Chill the Bread: For the easiest slicing, I like to completely cool the bread and then chill it until cold. It is much easier to slice the bread without any crumbs. The bread can be sliced very thin when cold, too!

Nutrition