Wholemeal Buckwheat Bread
Rustic, nutritious, and delightfully wholesome, this Wholemeal Buckwheat Bread is a must-try for home bakers seeking a healthy alternative to traditional loaves. Made with a blend of hearty wholemeal flour and nutty buckwheat flour, this recipe is packed with fiber and nutrients, making it perfect for breakfast, sandwiches, or as a side to soups and salads. A drizzle of honey or vegan-friendly maple syrup adds a touch of natural sweetness, while optional pumpkin seeds lend an irresistible crunch. With a quick 20-minute prep time and straightforward instructions, this bread is ideal for beginners and seasoned bakers alike. Serve it fresh from the oven or enjoy toasted slices throughout the week—either way, this versatile and easy-to-make bread is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 200 grams Wholemeal flour
- 150 grams Buckwheat flour
- 7 grams Instant yeast
- 5 grams Salt
- 300 milliliters Warm water
- 15 grams Honey (or maple syrup for a vegan option)
- 15 milliliters Olive oil
- 20 grams Pumpkin seeds (optional, for topping)
Instructions
In a large mixing bowl, combine the wholemeal flour, buckwheat flour, instant yeast, and salt. Mix well to evenly distribute all dry ingredients.
In a separate bowl or jug, combine the warm water, honey (or maple syrup), and olive oil. Stir until the honey has dissolved.
Gradually pour the wet ingredients into the dry ingredients, mixing with a wooden spoon or your hands until a sticky dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes, until it becomes smooth but still slightly tacky. If the dough is too sticky, sprinkle a little more flour as needed.
Place the dough into a lightly greased bowl, cover with a clean kitchen towel, and leave it to rise in a warm place for 1-2 hours, or until it has doubled in size.
Preheat your oven to 220°C (428°F). If you are using a baking loaf tin, lightly grease it or line it with parchment paper.
Punch down the risen dough and shape it into a loaf or your preferred shape. If desired, sprinkle the top with pumpkin seeds and press them gently into the surface.
Place the dough into the prepared loaf tin or onto a baking tray. Cover loosely with a towel and let it rise again for 30 minutes.
Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing. Enjoy fresh, or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 1.4 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 181 mg | 4% | |
*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.
