Buckwheat bread—the healthiest bread in the world
3-ingredient buckwheat bread—fermented, gluten-free, and full of life.
This bread is a small revolution: no yeast, no flour, no sugar, no additives—and yet it’s fluffy, aromatic, and has an addictive crispy crust. Buckwheat, water, and salt – that’s all you need to bake one of the most nutritious breads ever. Natural fermentation makes the dough wholesome, easy to digest, and rich in probiotic cultures.
A bread that doesn’t weigh you down, but strengthens you – and once you’ve baked it, you’ll never want to be without it again. This bread has become a classic in our home and every visitor loves it too. We even always have a few slices in our freezer. And unlike many other recipes, you can’t tell that this bread is gluten-free. Pure enjoyment!
Why buckwheat bread is so healthy
Buckwheat is not a grain, but a pseudocereal—and therefore naturally gluten-free. It contains all eight essential amino acids, is rich in magnesium, iron, zinc, and antioxidants, and has a stabilizing effect on blood sugar levels.
The 24-hour fermentation process breaks down phytic acids, makes minerals more readily available, and significantly eases digestion. The result: bread that nourishes rather than burdens. This buckwheat bread is not a trend, but a return to real, living bread. It is pure, honest, and nourishing—just as bread was originally intended to be. A recipe that shows that the simplest ingredients often have the greatest effect.
Preparation time: 30 minutes (excluding resting and baking time)
INGREDIENTS
For a loaf pan.
Base:
- 500 g buckwheat
- 200 g water
- 2 tsp salt
Optional – for your personal flavor:
- 1 tbsp bread spice or
- your own spice mixture, e.g.:
– Turmeric & curry for a warm, golden note
– Fennel & anise for Mediterranean freshness
– Caraway & coriander for a classic bread flavor
For sprinkling (optional):
- Sesame seeds, flax seeds, or sunflower seeds
PREPARATION
- Soaking (in the evening)
Place the buckwheat in a bowl, cover with plenty of water, and leave to stand overnight—at least 8 hours. - Rinse & blend (the next morning)
Drain the buckwheat and rinse thoroughly with fresh water.
Then place in a blender or Thermomix with 200 g water, salt, and the desired spices and blend for 2–3 minutes until creamy. - Ferment
Pour the mixture into a bowl, cover with a kitchen towel, and place in a warm place. Leave to rest for 24 hours to allow natural fermentation to begin. - Bake
Preheat the oven to 180 °C top/bottom heat.
Line a loaf pan with parchment paper, pour in the dough, and sprinkle with sesame or flax seeds as desired. Bake in the preheated oven for about 60 minutes until the bread has a golden, firm crust. - Cooling & Enjoying
Allow the bread to cool completely before slicing.
It freezes well and is always ready to eat.
