Buckwheat Bread

Buckwheat Bread Recipe


Do you want a hearty, nutrient-dense bread for dinner that is quick & easy to make? My simple buckwheat bread recipe is worth a try! Make it with flavorful buckwheat flour, a few pantry ingredients, and sprigs of fresh rosemary. It is ready in about an hour and is a perfect bread for dipping.

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Recipe Information

Flavor Profile

European

Protein

Nuts,Other

Category

Side Dishes

Serves

12

Total Time

50 Minutes

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Ingredients

      • 5 Cups Buckwheat Flour
      • 2 1/2 Teaspoons Salt
      • 2 1/2 Teaspoons Baking Powder
      • 1 Teaspoon Apple Cider Vinegar
      • 1 1/4 Cup Olive Oil
      • 2 1/2 Cups Water
      • 1 Small Bunch Fresh Rosemary (Chopped)

Directions

  1. Preheat oven to 320 degrees. Line a sheet pan with Sil-pat or parchment paper and set aside.
  2. In a large bowl, whisk buckwheat flour, salt, and baking powder until combined. In another medium bowl, add vinegar, oil and water and mix well. Add wet ingredients to dry ingredients and mix into a soft dough.
  3. Form dough into a round loaf and arrange on prepared sheet pan. Place on the center rack of the oven and bake until bread is lightly toasted, about 30-40 minutes. Remove from oven and transfer to a wire rack to cool.



Nutrition & Cost Facts

Calories

188 kcal

Carbs

35 g

Fat

3 g

Protein

6 g

Cost Per Serving

$0.58

Recent Recipe Reviews

Liquid to dry ratio seems off I ended up with more of a cake batter consistency and had to knead in about 1 more cup of buckwheat flour (all I had left) and about 1-2 cups whole wheat to get a dough I could shape. Currently baking it right now so can’t say how it will turn out

Would Make Again: No

Confident Kitchen user review

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About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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