Buckwheat And Chia Bread
- 30m Prep Time
- 40m Cook Time
- 13h Ready In
A wheat- and gluten-free bread made with buckwheat flour, chia seeds, and psyllium husks. The natural mucilage helps the dough rise, resulting in a hearty loaf with a deep golden crust.
Ingredients
- 150 g buckwheat flour
- 150 g water
- 2 g fresh yeast
- 200 g buckwheat flour
- 15 g ground chia seeds
- 15 g psyllium husks
- 4 g salt
- 200 g water
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 335 mg
- Iron: 17.1 mg
- Magnesium: 941 mg
- Phosphorus: 1259 mg
- Potassium: 2286 mg
- Zinc: 11.7 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 150 g buckwheat flour
- 150 g water
- 2 g fresh yeast
- 200 g buckwheat flour
- 15 g ground chia seeds
- 15 g psyllium husks
- 4 g salt
- 200 g water
Let's Cook
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Step 1.
In a medium bowl, combine 150g buckwheat flour, 150g water, and 2g fresh yeast. Stir until smooth, then cover with plastic wrap or a lid. Let ferment at room temperature for about 8 hours, or in the refrigerator overnight.
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Step 2.
After the pre-ferment is ready, add 200g buckwheat flour, 15g ground chia seeds, 15g psyllium husks, and 4g salt to the bowl. Whisk thoroughly to break up any lumps. Gradually add 200g water, mixing with a spatula or your hands until a stiff, shapeable dough forms. You may not need all the water; add just enough to achieve the right consistency. Cover the dough and let it rise at room temperature for 2 hours.
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Step 3.
Dust a round proving basket generously with buckwheat flour. Turn the risen dough out onto a lightly floured surface and shape it into a ball. Note that the dough won't stretch like wheat dough due to the lack of gluten. Place the shaped dough seam-side up into the prepared basket. Cover and let rise at room temperature for another 2 hours.
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Step 4.
About 30 minutes before the second rise is complete, preheat the oven to 220°C (200°C fan)/425°F/gas 7 with a baking stone or inverted baking sheet inside. Once the dough has risen, carefully turn it out onto a floured peel or parchment paper. Using a sharp knife or lame, slash the top of the dough in a cross or a few parallel lines to control expansion. Slide the dough onto the hot baking stone and bake for 35–40 minutes, until the crust is deep golden and the loaf sounds hollow when tapped on the bottom. Transfer to a wire rack to cool completely before slicing.