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Buckwheat Bread Recipe

buckwheat bread

This is a simple buckwheat bread recipe. Just a few ingredients creates a beautiful, moist buckwheat loaf of bread. We hope you'll try it and leave a comment at the bottom of this page to share your whole grain cooking experience with others. To find out more about this healthy whole grain, click here.

Buckwheat Bread Recipe

Ingredients (Makes 2 Loaves)
Time: 2 1/2 hours

  • 1 tablespoon active dry yeast

  • 1 1/2 cups milk, warmed (110 degrees F or just barely hot to the touch)
  • To make buttermilk buckwheat bread, add 2 tablespoons of lemon juice to the milk and let stand 5 minutes.
  • 3 tablespoons butter, softened

  • 1 1/2 tablespoons molasses (or honey)

  • 2 cups bread flour (or whole wheat flour)

  • 2 cups buckwheat flour

  • 1 teaspoon salt

  • Directions

    In a medium bowl, add the yeast, milk, butter, and molasses. Mix thoroughly. Let stand until it is bubbly and creamy (a few minutes).

    In a large mixing bowl, add the flours and salt. Mix thoroughly. Stir the prepared yeast mixture into the buckwheat flour mixture. Knead into a ball, continually adding bread flour until dough is smooth and shiny. Place in a greased bowl, cover, and allow buckwheat dough to rise in a warm place until doubled (1 - 1 1/2 hours).

    Shape into a buckwheat loaf and transfer it to a lightly greased bread pan. Cover and allow to rise, again, until doubled or 1 inch above bread pan (about 1 hour).

    Preheat oven to 400 degrees F. Bake buckwheat loaf for 10 minutes then reduce heat to 375 degrees F and continue baking 30 more minutes or until top is golden brown and it rebounds when pressed by a finger.

    Once done, brush top with butter to keep bread crust moist, and remove to wire rack for cooling. Serve warm.

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