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Buckwheat Bread

Although buckwheat flour is gluten-free, this particular recipe requires whole wheat flour and unbleached white flour. The addition of these flours adds gluten to this bread.


Dissolve yeast in the warm water; add the molasses. Stir in the buckwheat flour and 1 cup whole wheat flour, beating vigorously for about 50-70 strokes. Cover with a cloth and place in a warm spot for about 30 minutes. This will make a sponge.

Fold in the salt and oil, not cutting into the mixture, but turning and folding the whole mass over. Work in the remaining 3 cups of whole wheat flour and the 1-2 cups unbleached white flour as need to prevent it from sticking.

Turn out onto a floured work surface; knead until smooth (5-10 minutes). Place dough in a greased bowl; turning once to coat; cover and let rise 60-90 minutes. Deflate dough; shape into 2 loaves.

Place in greased loaf pans. Cover and let rise again until doubled.

Preheat oven to 375 degrees F and bake on middle rack of oven for 35-40 minutes. (Rub with butter for a soft crust.) Remove loaves from pans and cool on rack.

Makes 2 loaves (13 slices each).

Buckwheat Bread



Products Used in this Recipe

Baking Aids
Sea Salt

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Flours & Meals
Unbleached White All Purpose Flour

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Flours & Meals
Whole Wheat Flour

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Flours & Meals
Organic Buckwheat Flour

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Gluten Free
Active Dry Yeast

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2 Reviews

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Bob's Red Mill January 26, 2015
You will want to use two 9 x 5 x 3 inch loaf pans.
Sharon January 26, 2015
What size pans, please? Thanks.

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