Buckwheat Oat Whole Wheat Bread
Discover the wholesome goodness of homemade Buckwheat Oat Whole Wheat Bread, a nutrient-packed loaf that's perfect for any occasion. This hearty bread combines the earthy flavor of buckwheat flour, the nutty texture of rolled oats, and the classic richness of whole wheat flour, creating a balanced and satisfying treat. A touch of honey adds subtle sweetness, while apple cider vinegar and baking soda ensure the perfect rise and a tender crumb. Ideal for toasting, sandwiches, or enjoying fresh with a smear of butter, this bread is high in fiber and free from unnecessary additives. With straightforward steps and nourishing ingredients, it’s a must-try recipe for any home baker seeking healthy and flavorful bread options. Try this easy buckwheat oat bread today and elevate your baking game!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Buckwheat flour
- 1 cup Rolled oats
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Apple cider vinegar
- 0.5 teaspoon Baking soda
Instructions
In a small bowl, dissolve the active dry yeast in the warm water. Add honey and stir. Let the mixture sit for 5–10 minutes until it becomes bubbly and foamy.
In a large mixing bowl, combine the whole wheat flour, buckwheat flour, rolled oats, salt, and baking soda.
Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Stir until a rough dough forms.
On a lightly floured surface, knead the dough for about 8–10 minutes until smooth and elastic. If the dough is sticky, add a bit more whole wheat flour, one tablespoon at a time, as needed.
Place the dough into a lightly oiled bowl, turning it once to coat it in oil. Cover with a clean kitchen towel and let it rise in a warm spot for 1–1.5 hours or until it doubles in size.
Preheat your oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
Punch the dough down to release excess air and shape it into a loaf. Place it in the prepared loaf pan.
Cover the loaf with a towel and let it rise again for 30 minutes, or until the dough rises just above the edge of the pan.
Bake the bread in the preheated oven for 35–40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 350.9 g | 128% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 35.6 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2040 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
