Easy Buckwheat Chia Bread (No Yeast Needed)
A simple, gluten-free bread made from raw buckwheat groats and chia seeds, perfect for those craving homemade bread without the fuss of yeast.
Ingredients
Main Ingredients
- 2 cups raw buckwheat groats Make sure it says raw, not toasted.
- 2 tablespoons chia seeds Helps bind the bread.
- 1 cup water For blending.
- 1 teaspoon salt Essential for flavor.
- 2 teaspoons baking powder For lift.
- 1 tablespoon apple cider vinegar or lemon juice Optional, adds tang and aids rise.
Optional Add-ins
- sunflower seeds, pumpkin seeds, sesame seeds, dried herbs, garlic powder For added flavor and texture.
Instructions
Preparation
- Rinse raw buckwheat groats in a fine mesh strainer until water runs clear.
- Soak the buckwheat groats in plenty of water for 4 to 8 hours or overnight.
- Drain and rinse the soaked groats again.
- Blend the soaked groats with 1 cup water, 2 tablespoons chia seeds, 1 teaspoon salt, and 2 teaspoons baking powder. Add 1 tablespoon vinegar if using.
- Blend until smooth. Scrape down the sides if needed.
- Pour the batter into a lined loaf pan and smooth the top.
- Let the batter sit to ferment based on the temperature (4-24 hours).
- Preheat the oven to 350°F (175°C) and bake for 60 to 70 minutes.
- Allow the bread to cool completely before slicing for the best texture.
Notes
Letting the bread cool before slicing is crucial for texture. Store in the fridge for up to 5 days or freeze slices for longer storage.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 22gProtein: 4gFat: 2gSodium: 200mgFiber: 3g