Yeast-Free Buckwheat and Whole-Wheat Bread
A dense quick loaf made with buckwheat flour, whole-wheat flour and baking powder.
This is a baking-powder quick loaf, not a risen yeast bread. The source combines 300 grams buckwheat flour with 100 grams whole-wheat flour, so the result contains wheat and should never be labeled gluten-free. With only one teaspoon of baking powder for this amount of flour, expect a fairly dense slice rather than a lofty sandwich loaf. Stir the dry ingredients thoroughly, add water gradually with the oil and honey, and stop mixing once no dry flour remains. Spread the thick batter into a lined loaf pan and smooth the top. Bake until the center is set and no damp batter clings to a skewer; cool completely so the buckwheat crumb has time to firm before slicing.
Recipe card
Yeast-Free Buckwheat and Whole-Wheat Bread
Equipment: Medium loaf tin, mixing bowl, whisk, cooling rack
Ingredients
Instructions
Prepare
Heat oven to 180°C and line a medium loaf tin with parchment.
Mix dry
Whisk buckwheat flour, whole-wheat flour, baking powder and salt evenly.
Add wet
Stir in water gradually with olive oil and honey until a thick uniform batter forms; do not overmix.
Bake
Spread batter in tin, smooth top and bake 40–50 minutes until a center skewer has no wet batter.
Cool
Rest in tin briefly, then cool completely on a rack before slicing.
How to tell when it is ready
Center fully set and firm after cooling, with no wet batter on skewer.
Tips
- Do not expect yeast-like rise.
- Mix baking powder evenly.
- Add water gradually.
- Cool fully before slicing.
Troubleshooting
- If crumb is wet, bake longer and cool before slicing.
- If batter is too stiff, add water one tablespoon at a time.
Substitutions
- Use sunflower oil instead of olive oil.
- Use maple syrup in place of honey if preferred.
Variations
- Stir in chopped walnuts.
- Top with pumpkin seeds.
Serving suggestions
- Toast with butter.
- Spread with soft cheese.
- Serve with soup.
- Add jam for breakfast.
Make ahead
Measure ingredients ahead; mix and cook or bake according to the method on serving day.
Storage
Keep wrapped at room temperature up to 2 days or freeze sliced loaf.
Food safety
This contains whole-wheat flour and therefore gluten; check flour labels for other allergens.
Frequently asked questions
Is this gluten-free?
No. The source includes 100 g whole-wheat flour.
How should I store yeast-free buckwheat and whole-wheat bread?
Keep wrapped at room temperature up to 2 days or freeze sliced loaf.
Toast any leftover slices to bring out the buckwheat aroma.
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