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Buckwheat Bread
Make your own gluten-free buckwheat bread with this simple, 5-ingredient recipe. Perfect for toast, sandwiches, or as a soup
Course
bread
Cuisine
European
Keyword
buckwheat flour, eggs
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
12
Calories
189
kcal
Author
Corrie
Ingredients
2
cups
of buckwheat flour
1
tablespoon
of baking powder
1
teaspoon
of salt
3
large eggs
1
cup
of water
Instructions
Preheat your oven to 375°F (190°C) and grease a bread loaf pan.
In a large bowl, combine buckwheat flour, baking powder, and salt.
In a separate bowl, whisk the eggs and water together.
Gradually add the wet mixture into the dry ingredients, stirring until a dough forms.
Pour the dough into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool before slicing and serving.
Notes
To ensure the bread rises evenly, make sure the oven is fully preheated before baking.
Mix the dry ingredients thoroughly before adding the wet ingredients to avoid clumps in the bread.
If using a substitute for eggs, adjust the water quantity accordingly as some egg substitutes may add extra moisture.
Keep a close eye on the bread during the last few minutes of baking. Buckwheat bread can brown quickly.
Allow the bread to fully cool before slicing to prevent it from crumbling.
Nutrition
Calories:
189
kcal
|
Carbohydrates:
1
g
|
Protein:
17
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.1
g
|
Cholesterol:
491
mg
|
Sodium:
187
mg
|
Potassium:
182
mg
|
Sugar:
0.5
g
|
Vitamin A:
713
IU
|
Calcium:
74
mg
|
Iron:
2
mg