Buckwheat Bread

This is a decadent dish that is perfect for a cool autumn evening.

Buckwheat Bread

Buckwheat Bread


Clara Lehmann
Director & Writer




1 ¼ cup white flour (or substitute cassava flour)
¾ cup buckwheat flour
¾ tsp baking soda
¼ tsp salt
1 egg
2 Tbsp honey or maple syrup
½ cup milk

About this Recipe

I started baking bread when I was ten years old. The comfort of kneading warm dough, patiently waiting during rising times, and filling the farmhouse with the aroma of freshly baked bread was enough for me. Despite the hours yeasted breads require, I love the methodical rhythm of breadmaking and the quiet solace it provides. But sometimes you need a fast loaf in a loud house full of kids, pets, work, and homeschool. This Buckwheat Bread tastes good but doesn’t require half of your Saturday. Buckwheat is a gluten-free, grain-like seed that has a distinctly earthy flavor. Growing up in West Virginia, we eat buckwheat pancakes with fresh maple syrup. Come try them sometime! I like to double this recipe because the loaves are small, it’s an easy no yeast bread, and there’s always a dear neighbor that could use the comfort of some fresh homemade bread.

  • Preheat oven to 375°F (190°C)
  • Mix white flour, buckwheat flour, baking soda, and salt in a large bowl.
  • In a separate bowl, lightly beat the egg and add the honey and milk.
  • Combine the liquids with the dry ingredients and fold.
  • Dust the counter with flour and knead the dough gently until mixed. Roll the dough into a round ball so that the top is smooth. Dust it with flour, score the dough with an ‘X’, then place it on a flat, oiled baking sheet. 
  • Let the dough rise for about one hour or until it doubles in size.
  • Bake for about 30 minutes or until the top is crispy, golden brown. When you tap on the bottom, it should sound hollow.
  • Pair with cream cheese, jam, dried fruit or butter and a cup of hot tea.


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