Oat and buckwheat bread

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by sensitivefoodie
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If you struggle with eating ‘normal’ bread (by that I mean the supermarket offerings!), then this oat and buckwheat bread might just be the thing for you. This was last weeks live cooking session on Facebook – in case you missed it or would like the whole recipe without having to watch me jabber on for 20 minutes, here it is.

If you haven’t got buckwheat flour, then you can make your own but toasting buckwheat groats and then blending it into a flour using a high-speed blender or food processor. Alternatively, you could try quinoa, millet, spelt flour (if you don’t want to be gluten-free) or even just all oats. Be mindful about the amount of ground flaxseed you use if you are using a wheat-based flour (and therefore one with gluten) as this will help hold the bread together more. Reduce the flaxseed by 1 tablespoon otherwise your loaf will be rather dense. Plus if you need to be super-careful with gluten, then make sure use use gluten-free oats.

The seeds add extra flavour, texture and nutrients to this bread; if you haven’t got everything I’ve listed then improvise with whatever is in your cupboard, or leave them out. Baking in current times is a challenge whether it’s due to lack of stock or even just getting out to the shops. Fortunately, this recipe is very flexible, so go with what you’ve got.

Storage wise, this loaf keeps for 4-5 days, but if you know it’s not all going to be eaten then cut into slices and freeze. Then you can pull out the amount you want whenever you want it. Just defrost and use plain or pop in the toaster to perk it up.

I hope you enjoy making this bread – don’t forget to let me know how you get on!

Oat and buckwheat bread

A tasty loaf thats easy to make, can be gluten-free and is packed full of important nutrients as well as loads of healthy fibre.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 slices
Calories: 202
Ingredients Method Nutrition

Ingredients
  

  • 40 grams whole oats
  • 1 1/2 tablespoons chia seeds
  • 100 ml water
  • 340 grams oats ground into a flour
  • 115 grams buckwheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons ground flaxseed
  • 3 tablespoons pumpkin seeds
  • 3 tablespoons sunflower seeds
  • 375 ml water
  • 1 tablespoon sunflower seeds extra for top of the loaf

Method
 

  1. Mix the chia seeds and whole oats with 100ml water and leave for a few minutes to thicken
  2. Line a 2lb baking tin with non-stick baking paper. Pre-heat the oven to 200ºC./390ºF.
  3. Add the flour, oat flour, salt, baking powder, ground flaxseed and seeds together in a large bowl and mix well to combine. Pour in ¾ of the water and the thick paste and stir well to combine. It should come together to form a sticky but not wet mix. Add more water to get the right consistency (remember the flaxseed with absorb water so if its sticky to start it will dry out).
  4. Transfer mix to baking tin. Level the top and sprinkle extra sunflower seeds on top. 
  5. Bake for 30-35 minutes until the top is toasted and the bottom sounds hollow when you tap it. Transfer to a cooling rack.

Nutrition

Serving: 1sliceCalories: 202kcalCarbohydrates: 30gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.004gSodium: 253mgPotassium: 232mgFiber: 6gSugar: 1gVitamin A: 3IUVitamin C: 0.1mgCalcium: 69mgIron: 2mg

Tried this recipe?

Let us know how it was!

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sensitivefoodie

14 thoughts on “Oat and buckwheat bread”

    1. Hi Julia. Thanks for your comment. And you’re right, I’ve put the wrong amount in the ingredients list. Apologies. It’s updated now. Thanks for letting me know.

  2. Why do you use grams? Now we have to convert. Maybe a better way would be to use both? It would be appreciated.

    1. Hi there. I use grams as I’m based in UK and it’s the standard here and the EU. I know the US uses cups but they’re different amounts to AUS cups and so wouldn’t be accurate. Plus the plugin I use only allows for one measurement. So sorry if it’s difficult for you but there are apps that can help with conversion.

  3. Hi, I’m so excited about making this bread, but in the recipe it shows 115g buckwheat flour, and on the video you say 75g, please confirm which, it would be lovely…😘

    1. Hi Rosalind. I’m glad you’re excited – it’s a great bread! Please follow the recipe amounts – the video is from a Facebook live during lockdown and they were a bit chaotic so I must have said the wrong amount in the heat of the moment.

      1. Hi Seda. You could sub with more chia seeds – but grind them rather than leave whole. Or hemp seeds to add extra omega 3 and protein. Hope that helps. Karen

    2. Can’t you ask it a bit more polite? She is offering this and you write as if she is selling it to you and quite expensive!
      Let’s all try to be more kind with Al these amazing recipes we are being offered for free these days

      1. Thanks Anastasia for your support. I’m glad you’re enjoying my recipes. I agree with you comment about kindness but I didn’t take Sandi’s comment in a negative way. Have a great day!

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