Buckwheat Seeded Loaf: No-Yeast Soaked Grain Bread
Dense, nutty loaf combining soaked buckwheat groats with amaranth and quinoa, bound with ground flaxseed and chia seeds. Leavened with bicarbonate of soda and apple cider vinegar, studded with soaked pumpkin and sunflower seeds for texture. Baked low and slow until golden and hollow-sounding. Gluten-free, dairy-free, and vegan-friendly.
Ingredients
- 2 cups (400g) buckwheat groats, soaked in cold water 1 hour, drained and rinsedbrown rice groats1:1gluten-free grain
soaked as source, denser crumb expected
- 1 cup (250ml) water
- ¼ cup (60ml) extra-virgin olive oil, plus extra for greasing
- 2 tablespoons chia seeds
- 2 tablespoons ground flaxseedground chia seeds1:1binder
similar function, slight flavor variation
- 1 tablespoon raw honey
- 2 teaspoons apple cider vinegar, unpasteurised
- 1 teaspoon baking soda
- 1 teaspoon Himalayan salt
- ⅓ cup (65g) amaranth, soaked in cold water 1 hour, drained and rinsed
- ⅓ cup (65g) quinoa, rinsed
- ⅓ cup (50g) pumpkin seeds, soaked in cold water 1 hour, drained and rinsed
- ⅓ cup (50g) sunflower seeds, soaked in cold water 1 hour, drained and rinsed
Instructions
- 1
Preheat oven to 325°F. Grease a 23 x 4" loaf tin with olive oil.
- 2
Blend soaked buckwheat groats in batches in a food processor to finely grind to porridge-like consistency.
- 3
Transfer ground buckwheat to a large bowl. Add water, olive oil, chia seeds, ground flaxseed, honey, apple cider vinegar, baking soda, and salt. Mix until well combined.
- 4
Set batter aside for 10 minutes to allow chia seeds and flaxseed to hydrate, forming a thick batter.
- 5
Combine soaked amaranth, rinsed quinoa, soaked pumpkin seeds, and soaked sunflower seeds in a medium bowl. Reserve half of this seed mixture.
- 6
Fold remaining seed mixture into buckwheat batter until combined. Pour into prepared tin.
- 7
Scatter reserved seeds over the top.
- 8
Bake for 2 hours until golden brown and loaf sounds hollow when tapped on the base.
- 9
Cool in tin for 15 minutes.
- 10
Turn out onto a rack and cool completely. Slice to serve.
Tips
Soaking buckwheat, amaranth, pumpkin and sunflower seeds neutralizes phytic acid and improves digestibility.
Do not overblend buckwheat; aim for porridge-like texture, not a smooth puree.
The 10-minute rest allows seeds and flaxseed to fully absorb moisture, creating structure in the dense crumb.
Tapping the base ensures the loaf is baked through; a hollow sound indicates complete cooking.
Good to Know
Wrap cooled loaf in parchment and store in an airtight container at room temperature for up to 3 days. Refrigerate for extended storage up to 1 week. Slice and freeze for up to 2 months.
Soak buckwheat, amaranth, and seeds up to 12 hours in advance. Mix and bake the day of serving. The loaf does not improve significantly as it ages and is best consumed within 2-3 days of baking.
Slice and serve at room temperature or lightly toasted. Pairs well with nut butter, tahini, or plant-based spreads.
Common Mistakes
Do not skip the 1-hour soak on buckwheat, amaranth, and seeds; omitting this step creates a gritty, poorly structured loaf.
Do not overblend buckwheat; smooth puree results in dense, gluey crumb.
Do not bake above 160°C; higher heat creates a hard crust while the center remains underbaked.
Substitutions
Gluten-Free Swaps
soaked as source, denser crumb expected
General Alternatives
similar function, slight flavor variation