This Buckwheat Hemp Bread is SO tasty! It’s the kind of loaf you want to bake if you can’t consume gluten-filled goods. The bread recipe is vegan, allergen-friendly and impressive even for your family members that don’t have food allergies! Ps. If you bake the recipe, keep the end piece for yourself—it’s the best slice!
The bread machine loaf recipe on the blog is getting a lot of attention lately. It’s such an excellent dough mixture, so it only made sense to share the details on how to bake it in the oven if you don’t have a bread machine.
The ingredients are the same. The only difference is the baking method. You can watch the short video tutorial to help you make the Buckwheat Hemp Bread recipe.
If you’re a beginner gluten-free vegan bread baker, this yeasted bread recipe is a great one to make. Once you try it, don’t forget to share your experience in the comments!
Buckwheat Hemp Bread (GF/V)
Some of the ingredients in this bread recipe might be new to you. Once you bake the recipe a few times as suggested, please know that you can play around with the GF flours you use in future loaves. If you’re not allergic to nuts, you can even use almond/meal flour as an example in place of seed flour (sunflower, pumpkin). Get a copy of the Flour Guide! It will help you with GF flour and ingredient substitutions!
You can also mix the types of buckwheat flours you use. I love light buckwheat flour, but if you have access to both light and darker buckwheat flour, have fun and combine a little bit of both! Doing so creates fantastic flavours, and the colour of your loaf will vary depending on the ingredients you try!
What You Need
You don’t need too many things to make this recipe but the following tools will make it easier for you.
- Large mixing bowl
- Kitchen scale or measuring cups/spoons
- Spoon/soft spatula
- Bread pan (3.75 x 7.75 x 2.5 inches)
- Unbleached parchment paper
- Wire rack
- Bread machine (if you want to try the bread machine version)
The Steps Are Simple
This recipe begins by combining the yeast with the whole psyllium husk and water to create a gel. You can do this first step in a large bowl or a separate bowl, then add it to the dry ingredients.
The instructions are simple. You mix all the ingredients in one large bowl and then let the dough mixture rise for about 2 hours. Once the dough is ready, gently transfer it to your bread pan, then bake, cool and enjoy!
Please watch the short video to make this yeasted Buckwheat Hemp Bread. You’ll see it’s a straightforward bread recipe that is great for beginner GF vegan bread bakers!
Baked in the Oven or Bread Machine
The beauty of this tasty GF vegan bread recipe is that you can also bake it in a bread machine. In the warmer summer months, you should try it! Using a bread machine is super easy. Plus, you won’t unnecessarily make your house even hotter by turning on your oven.
You can visit the original Bread Machine Loaf post for the instructions to bake it in your bread machine. I suggest that you mix everything by hand first and then only use your bread machine for baking the loaf.
Bread machines often have a gluten-free setting, but they don’t include details for recipes that are also egg-free. For that reason, the gluten-free setting on your machine may or may not be ideal for this recipe.
I’ve tested various settings on mine. The best loaves are often the ones that I mix by hand first, then only use my bread machine for baking the dough.
The crust will be softer if baked in a bread machine as opposed to the oven-baked version. The final loaf’s overall colour will also be different, but it will be equally impressive and delicious!
If you try the bread machine version, remember to take it out of the pan as soon as possible to let it cool on a wire rack. Leaving it in the bread pan will make it sweat, and then it will get soggy.
This Buckwheat Hemp Bread recipe has the best crumb and texture. It’s soft and squishy, tastes amazing freshly baked and makes the most insane toast!
The picture above shows both the oven-baked and bread machine version of this GF bread recipe.
Previously on Fresh is Real
The most recent recipe on the blog was the Canadian Sourdough Beavertails (GF/V)—AKA donuts! The Quick Sourdough Naan Bread recipe inspired the donut dough mixture. The baking method is the main difference between these two gluten-free sourdough recipes.
|👩🍳 🍞 Good Food Cooking School 🥖🍪|
|If you’re interested in learning more about gluten-free baking, check out the Good Food Cooking School courses taught by cookbook author Heather Crosby from YumUniversity.|
I took the Bread Baking and the Classic Cookies 101 course a while back, and it’s what got me hooked on my baking journey. Take a tour to see if her baking courses are right for you!
More Yeasted Bread Recipes
And, yes all these recipes are also gluten-free, vegan and allergen-friendly!
Questions Before You Start?
The best way to ask your recipe questions is in the comments of this post (scroll to the bottom) or the Facebook group.
The group is a great place to ask your allergen-friendly baking questions, get tips, inspiration and share recipes! Join our amazing and friendly Gluten-Free Vegan Baking by Fresh is Real Facebook Group!
Did You Make This Recipe?
Once you try this recipe, remember to take a picture and share it with us on Instagram Tag it @Freshisreal_ #freshisreal
|⭐ RATE & COMMENT 📝|
|Lastly, don’t forget to rate this recipe and include a comment! Sharing your feedback helps others to find the recipe! Thank you!|
Baking a delicious and junk-free loaf of gluten-free bread is possible! This bread recipe is the kind you want to bake for yourself if you can’t consume regular gluten-filled recipes. It’s also free of eggs, dairy, soy, oil or nuts! This loaf is impressive and tasty even for people without allergies! You can also bake this gorgeous dough mixture in your bread machine!
Tools: Large mixing bowl, kitchen scale or measuring cups/spoons, spoon/soft spatula, bread pan (3.75 x 7.75 x 2.5 inches), unbleached parchment paper, wire rack, bread machine (if you want to try the bread machine version)
- 2 teaspoons active yeast (10g)
- 2 tablespoons whole psyllium husk (14g)
- 1 cup warm water (240g)*
- 1 cup light buckwheat flour (120-130g)**
- 1/2 cup white rice flour (70g)
- 1/2 cup brown rice flour (70g)
- 1/2 cup tapioca flour/starch (60g)***
- 1/2 cup potato starch (70g)
- 1/2 cup seed (or nut flour) (50-60g)****
- 1/2 tablespoon fine grey sea salt (8g)
- 1 tablespoon organic coconut palm sugar (or maple syrup) (10g)
- 1–1/4 cup homemade hemp milk (300g)*****
Before you start, watch the short Buckwheat Hemp Bread video tutorial.
Step 1 – The simplest and fastest way to mix your ingredients is to add the active yeast, whole psyllium husk and water to a large mixing bowl and give it a quick mix. Alternatively, you can mix these ingredients in a separate bowl. Let the psyllium gel for 5 to 10 minutes before continuing with the next step.
Step 2 – Place a sifter overtop your large mixing bowl and sift all your dry ingredients right into the bowl. Give your dry ingredients a quick mix. Proceed to add your psyllium gel mixture to the dry ingredients if you chose to mix it separately. Mix a little and then add 1 cup of fresh homemade hemp milk. Continue mixing the dough and after a few minutes, if you still have a lot of dry flour in the mixture, add the remaining 1/4 cup of hemp milk. Mix until well incorporated, and make sure to get all the dry ingredients combined. Scrape down the side of your bowl, cover it and let the dough rise in a warm area of your kitchen for 2 hours.
Step 3 – Preheat your oven to 450° F. Line your bread pan with some unbleached parchment paper. You can even add a little coconut oil at the bottom and in the corners of your pan to help keep the parchment paper in place and facilitate the removal of your loaf once baked. At the two-hour mark or once your dough has doubled in size, gently transfer the dough to your bread pan. You can smooth out the top if you wish. Sprinkling seeds overtop is optional. Bake on the middle rack for 55 to 60 minutes. The loaf is ready when the top is golden brown and hard when tapped with a finger.
Step 4 – Once ready, let it cool in the bread in the pan for 5 to 10 minutes. Then proceed to carefully remove the loaf from the pan to finish cooling on a wire rack.
Step 5 – Let your bread cool completely before slicing! The best part of this bread recipe is the end slice! Eat it while it’s still crispy and fresh with a yummy buttery spread. Enjoy!
*To make the best bread, use non-chlorinated water. Filtered and spring water works best.
**For this recipe, you can play around with the types of buckwheat flour you try. Light buckwheat works beautifully in this recipe. You could also consider mixing both light buckwheat flour with a darker brand of buckwheat flour. Combining two creates unique flavours and colours!
***Sub tapioca flour/starch with arrowroot starch.
****If not allergic to nuts, you can add nut flour such as almond meal/flour.
*****You can try other kinds of plant-based milk. I often use hemp milk as it’s allergen-friendly and a wonderful 2-ingredient homemade milk. To make hemp milk, combine 1/3 cup of organic hemp seeds with 1-1/4 cups of water and blend in a high-speed blender until white and frothy. Pour the hemp milk through a mesh bag or fine mesh sieve to remove larger unwanted bits.
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