You'll Be Surprised How Easy Buckwheat Bread Is to Make!

A simple recipe anyone can make

This makes a hearty, dense loaf with the texture of Russian-style bread. Make it your own with add-ins you love, like seeds, raisins, and nuts.

The perfect bite! Just don't confuse green buckwheat with the brown, toasted kind, which has a much stronger flavor.

Green buckwheat—the untoasted kind—has a lovely, mild flavor. It's easy to turn into all kinds of things, from tortillas and noodles to bread.

Although it looks like a grain, buckwheat is botanically a seed. It provides plenty of minerals, carbohydrates, and protein, and it's naturally gluten-free.

This bread is incredibly easy to make. No kneading, no mixer, and no fussing with yeast.

A few things you might not know about buckwheat:

• People have been eating buckwheat for nearly 10,000 years, and its generous protein content is part of its appeal.
• Buckwheat is rich in fiber, zinc, and antioxidants. It's also gluten-free, making it an option for people who are sensitive to gluten.
• It may help lower cholesterol and blood sugar levels.
• Its high fiber content helps you feel full, and it's a great food to include if you're active.

Buckwheat Bread Nutrition

One slice (1 of 15), weighing 30 g (about 1 oz), contains:

• 120 calories
• 4 g protein
• 24 g carbohydrates
• 1.5 g fat
• 3.3 g dietary fiber

Optional bread add-ins:

• Pumpkin seeds: 20 calories, 1 g protein, 1 g fat. Rich in zinc, which supports normal energy metabolism and mood.
• Sunflower seeds: 15 calories, 1 g protein, 1 g fat. Rich in dietary fiber, B vitamins, vitamin E, and minerals such as magnesium, phosphorus, iron, and zinc. They also contain plenty of phytosterols—natural compounds that resemble cholesterol structurally but can help lower blood cholesterol.
• Raisins: 40 calories, 0 g protein, 0 g fat.
• Oats: 30 calories, 1 g protein, 1 g fat, 1 g dietary fiber.
• A clove of garlic.
• A teaspoon of turmeric for color.

Nutritionist and fitness trainer Noam Bachar (an Israeli nutrition and fitness professional) contributed to this article.

 

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I'm Haggai Leffler — a sports-nutrition graduate of the Wingate Institute, a certified running and strength coach, and a marathon runner. Leave your details and I'll send you new high-protein plant-based recipes and guides as they go live in English. No spam, unsubscribe anytime.