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Unlock the health benefits of gluten-free, high-protein, zero-yeast organic Buckwheat Bread with this easy three-ingredient recipe.

It is made with Organic GMO-Free Inari Buckwheat Groats from Guelph, Ontario, Canada, for the best taste experience.

Organic truly is the best mother nature offers, so we needed to choose the best buckwheat groats we could find.

Let’s go! It’s so easy. You’ll love it.

Buying Groats For Buckwheat Bread

There are many varieties of groats to purchase at the grocery store or on Amazon, such as the Organic Inari Buckwheat Groats.

A 500g bag, which you will need for my Buckwheat Bread recipe, is under $4, which is inexpensive.

Although I tested this recipe with three different types of buckwheat groats, one stood out.

The Inari brand, made in Guelph, Ontario, Canada, was our choice of buckwheat because we felt the back story and product quality met our needs.

Inari does not sponsor this post, but we felt it was important to share our love story of making this delicious Buckwheat Bread with the highest quality groats.

You can purchase Inari brand Buckwheat groats from the following stores.

• Metro Quebec
• Sobey’s Quebec
• Federated Co-op

The Inari brand is also found with their online partners where I found them.

• Amazon Canada
• Well.ca
• Vitamart- Canada’s Health Food Store.

Inari also has a comprehensive list of every independent store that sells their product in Canada.

When looking for other brands of buckwheat groats, look at the Bulk Barn, grocery stores, and health food stores.

Using Organic Buckwheat Groats

What are buckwheat groats?

I’m not professing to be a buckwheat bread expert, so I’m going to the manufacturer for information.

According to Bob’s Mills, Organic Buckwheat Groats are the hulled seeds of the buckwheat plant.

Buckwheat groats are gluten free seeds from a plant related to rhubarb. (I had no idea)

The outer husk is pulled away and the grain-like buckwheat seeds are harvested and eaten.

First cultivated in Southeast Asia thousands of years ago, in time the seed journeyed west and took root in Eastern Europe, where raw buckwheat became the star of many classic dishes.

Buckwheat contains essential amino acids, making it a popular, nutritious food in many nations across the globe.

Each 1/4 cup of buckwheat is a good source of high-quality protein—6 grams—and supplies 6% of your recommended daily value of iron.

These soft white seeds have a mild, grassy flavor, which can be intensified by toasting the raw buckwheat groats.

Bobs Mills

This gluten-free grain is an excellent addition to soups and salads and is a must-have ingredient for classic Eastern European dishes like kasha varnishkes and potato knish.

When making Buckwheat Bread, the main nutritional components that caught our attention were the following;

• Gluten-Free
• Source of Protein
• High in Fibre
• Low in Sodium
• Source of Iron and Magnesium
• GMO-free

How To Use Buckwheat Groats?

If you want to use buckwheat groats as a healthy side dish option, below are the directions.

Directions:

• Rinse buckwheat groats.
• Cover and simmer in 1 1/2 of water for 1 part of buckwheat.
• Cook for 15 to 20 minutes or until water is absorbed.
• Remove from heat and let it stand for 5 minutes.
• Fluff with a fork and serve. Add your favorite vegetables.

Buckwheat Groats Nutrition

How To Make Buckwheat Bread

• PREP TIME: 8 minutes
• COOK TIME: 1 hour 30 minutes
• ADDITIONAL TIME: 2 days
• TOTAL TIME: 2 days 1 hour 38 minutes

Ingredients

• 500g Organic Buckwheat Groats (Hulled and non-roasted only)
• 1 tsp salt
• 1 cup cold water (plus water for soaking)
• 2 tbsp black or white sesame seeds (optional)

Instructions

1. Pour the buckwheat groats into a strainer and rinse them with cold water until it’s clear.
2. Add the cleaned buckwheat groats to a large container with a lid or a bowl, then cover them with cold water and a tea towel for 8 hours on the counter.
3. Drain the buckwheat without rinsing it and pour it into a blender, adding one cup of cold water and salt.
4. Blend until you get a smooth oatmeal-type consistency, about 3 minutes.
5. Pour the bread batter back into your large container or bowl, cover it, and let it ferment on the counter for 24 hours. (see notes)
6. Prepare a large 9×5 loaf pan with parchment paper at the bottom, then pour the fermented bread mixture inside.
7. Add any optional toppings you’d like, or leave the loaf plain.
8. Preheat the oven to 350 degrees, then bake the buckwheat bread for 1hr and 1/2 until golden brown. (this can be changed based on your oven style and climate)
9. Let cool, then slice as thin or thick as you’d like. This will change the yield based on preference. Typically, I get about ten med-thick slices. *see photos
10. Cover with a tea towel overnight, wrap it in tin foil the next day, and put it into a plastic bag. (see notes for more info).

This recipe is adapted from the Plantbaes blog.

Notes

Only use Hulled, non-roasted buckwheat, or the recipe will not work.

Leave on the counter for 3 days, freeze, and take slices out as needed.

Delicious with toast and butter, peanut butter, jam, or savory toppings in a sandwich or grilled cheese.

Fermenting Process

Since we live in the colder Ontario, I let the bread batter ferment longer, although I haven’t tried it during the summer months. I will update this post when I do.

If you live in a warm area, you may get away anywhere from 4 to 12 hours of fermentation time. The heat helps speed up the fermentation process, but It’s about experimenting.

Please look at my photos to see what a fermented buckwheat groat batter will look like so you know what you are looking for.

Another option is not to ferment the groats if you don’t like that taste.

For this process, we put the finished batter into the refrigerator for 12 hours and then baked it. It turned out perfect but without the fermented taste.

I recommend trying the bread both ways as you may like one more.

Additional Ideas

Add garlic powder, onion powder, tahini paste, grated cheddar cheese, and nutritional yeast to add more flavor to the bread.

I’ve even made buckwheat banana bread using the same recipe and adding three large ripe bananas.

I don’t see why you couldn’t experiment with different fruits using this recipe.

Printable Buckwheat Bread Recipe

Enjoy,

Mr. CBB

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